Grilled Brassicas with Bagna Cauda Recipe

Bagna cauda, the nice and cozy Piedmontese sauce of olive oil, garlic, and anchovy, was constructed for winter produce. On this recipe from chef Joe Kindred of Kindred restaurant in Davidson, North Carolina, it turns into the luxurious base for a tangle of grilled brassicas. Broccolini and cauliflower take superbly to excessive warmth, as a fast char concentrates their sweetness and provides smoky edges that love salty, savory companions. 

Right here, that companion is bagna cauda, enriched with a contact of egg yolk and grapeseed oil for a velvety texture and brightened with lemon zest and juice. A snowfall of Pecorino Romano and a spoonful of capers convey extra salty tang and a touch of brine to complete.

We examined this each open air and on a grill pan. The open-flame model delivers further smokiness and faster browning; the grill pan gives management and year-round ease. Both manner, the greens ought to stay tender-crisp with loads of chew in order that they sit proudly on the sauce somewhat than sinking into it. 

Serve this as a daring facet alongside steak, roast rooster, or pork, or let it open a meal as a composed heat salad. Hold further bagna cauda gently heat (a small fondue pot or low flame works finest), and cross it on the desk for dipping uncooked or blanched greens or spooning over potatoes and leafy greens. It’s a easy, beneficiant method to have fun the season’s most dependable greens.

Utilizing a uncooked egg yolk

Bagna càuda is normally sizzling, salty, and garlicky, and a few cooks enrich it with egg yolk for silkiness. In the event you’re anxious about foodborne sickness, use a pasteurized egg. Pasteurization gently heats the egg to kill salmonella whereas preserving texture and taste. Whisk the yolk into heat anchovy-garlic butter off the warmth, then return to low, preserving the sauce beneath a simmer so it doesn’t curdle. Serve heat, and refrigerate leftovers promptly. Pasteurized liquid yolk works, too.

Different methods to serve bagna cauda

Bagna cauda isn’t only for greens. Serve it fondue-style with uncooked fennel, peppers, radishes, or blanched asparagus and artichokes. Spoon over roasted potatoes, cauliflower, or grilled mushrooms. Drizzle on seared steak, roast rooster, or just cooked fish. Toss with spaghetti or white beans with lemon and parsley. Swirl into heat mashed potatoes or polenta. Brush onto toast for anchovy-garlic crostini, or end pizza and hearty salads. Leftover sauce makes a killer heat French dressing for greens.

Notes from the Meals & Wine Check Kitchen 

• Reside-fire grilling delivers the deepest smokiness; a grill pan works properly with a barely longer cook dinner time.
• Hold bagna cauda heat, not sizzling. If it thickens, whisk in a teaspoon of heat water to loosen.
• Pecorino Romano may be swapped for Parmigiano Reggiano. Serve lemon on the desk for further brightness.

This recipe was developed by Joe Kindred; the textual content was written by Breana Killeen.