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Gallery Bagna Cauda with Broccoflower and Toasted Country Bread Credit: Earl Carter Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 head broccoflower, leaves and tough stems discarded Coarse salt 1 loaf country bread, sliced 1 inch thick Bagna Cauda Dip
Gallery Bagna Cauda with Broccoflower and Toasted Country Bread Credit: Earl Carter
Recipe Summary Servings: 4
Gallery
Bagna Cauda with Broccoflower and Toasted Country Bread Credit: Earl Carter
Bagna Cauda with Broccoflower and Toasted Country Bread
Credit: Earl Carter
Bagna Cauda with Broccoflower and Toasted Country Bread
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 head broccoflower, leaves and tough stems discarded Coarse salt 1 loaf country bread, sliced 1 inch thick Bagna Cauda Dip
Directions
Preheat oven to 450 degrees. Prepare an ice bath; set aside. Fill a stockpot with 1 inch water, and bring to a boil. Place broccoflower in a steamer insert; sprinkle with salt. Cover tightly, and steam until just tender when pierced with a paring knife, about 10 minutes. Transfer to ice bath; drain, and pat dry.
Arrange bread on a baking sheet; toast until edges are brown, 10 to 12 minutes. Turn; toast until the edges of the other side are brown, about 3 minutes. Serve with bagna cauda and broccoflower.
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All Reviews for Bagna Cauda with Broccoflower and Toasted Country Bread
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bagna Cauda with Broccoflower and Toasted Country Bread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
