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Bagna Cauda with Broccoflower and Toasted Country Bread

Broccoflower is a cross between broccoli and cauliflower; it's delicious served with thick slices of country bread and bagna cauda -- an Italian dipping sauce.

  • Servings: 4

Photography: Earl Carter

Source: Martha Stewart Living, October 2002

Ingredients

  • 1 head broccoflower, leaves and tough stems discarded
  • Coarse salt
  • 1 loaf country bread, sliced 1 inch thick
  • Bagna Cauda Dip

Directions

  1. 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.

  2. 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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