Bagna cauda vegetable toss

  • Salt
  • 1 bunch broccolini, washed and trimmed, cut into 5cm lengths
  • 4 tbsp extra-virgin olive oil
  • 6 anchovy fillets
  • 1/2 tsp crushed red pepper flakes
  • 2 large cloves garlic, chopped
  • 25g capers, chopped
  • 15g finely chopped flat-leaf parsley
  • 1 carrot, peeled, cut into thin matchsticks
  • 2 small courgettes or 1 medium, cut into fat matchsticks
  • 1 red pepper, seeded, quartered lengthwise and thinly sliced crosswise
  • 1 bunch spring onions, cut into 5cm lengths on the bias
1) Bring a couple of centimeters water in a skillet to a boil, over medium heat. Salt the water and add the broccolini. Cook until crisp-tender, about 3 mins. Drain, run under cold water and reserve.

2) Return the skillet to the stove top over medium to medium-high heat and add the 4 tbsp extra-virgin olive oil, 4 turns of the pan. when the oil is hot, add the anchovies and stir to melt them into the oil. Stir in the red pepper flakes, the garlic, capers, parsley and all the vegetables including the reserved broccolini. Transfer to a serving dish and serve.

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