I had to try again.
After making such a terrible mess of Maria‘s Roasted Bagna Cauda Broccoli on my first attempt, I just had to try again.
This time around, I gave my young, tender broccoli florets 10 minutes in the oven, and they were perfect, stems bright green and purply florets just browned and crisp.
I tossed them with some hot cooked pasta twirls, drizzled the glorious bagna cauda over the top, tossed everything well with a splash of the starchy pasta water, then added the toasted almonds and parmesan. A little sprinkling of red chile flakes for heat was a nice addition to the mix.
Delicious.
{ 6 comments… read them below or add one }
I’m so happy it turned out — you adapted the recipe beautifully and your photos are lush and gorgeous! I must try it with pasta… : )
Maria, it was delicious – truly. A real keeper!
This is interesting… I read the first post with the charred broc and now this one… I just made a barefoot contessa recipe last week – a side dish that was essentially slightly blackened, slightly singed broccoli (along tossed with lemon zest, parm and pine nuts and a few other things) and what was great about it was the crunchy bitter ends of the veg. That picture of your first batch looked a lot like my finished product and it was good! Your second pass looks good too!
Erin, thank you! The charred broccoli from my first go-round looked far, far worse in reality than in that photo! And we did at least try to eat them in the dish, but they were so far gone they were really unpleasant. It kills me to throw away food but there was no saving it. I was really glad that this time they were cooked just right
Just ran across the blog–my bro kills broccoli in the oven but I love your resourceful fighting spirit–mark of a true cook.
I made this a week or so ago and loved it…I was thinking it would be great made with Swiss Chard…