Grilled Broccoli w/ Bagna Cauda & Fresh Mozzarella

I have been making this for years and posting it on instagram.  Many of you have asked me to write down the recipe, so here it is.

I could eat this entire platter myself, and I often do, as a meal.   Add in some crusty bread and it will be your favorite thing.

I never measure, but will give you approximate, a handful of this, a handful of that.  Sorry.

I make the bagna cauda ("hot bath" in Italian...consisting of anchovies, capers, garlic, butter and's heavenly) an aluminum pan on the grill, but feel free to make it in a skillet on your stovetop.
Even better, would be to use the sideburner on your grill (which I no longer have) to cook up this luscious sauce.


I use the freshest farmer's market broccoli and steam the whole head in a glass bowl with some water in the microwave for 3-4 me, it's the easiest way to steam broccoli.   It makes it nice and green and you just drain out the water.   You can steam the broccoli anyway you like.

Once you have your broccoli steamed, slice it or cut into florets (I like to make slices, they lay nice and flat on the grill).

Drizzle the broccoli slices with olive oil and kosher salt, now you are ready to grill.

Assemble the Bagna Cauda:

In a small heatproof or aluminum pan (something that can go on the grill), pour in 1/4 cup olive oil, 1 tbsp capers, 2 chopped garlic cloves, and 6 anchovy filets with some of the anchovy oil.

Let's go outside and grill now.

On a hot preheated grill, lay the broccoli slices on one side, and the aluminum pan on the other side.

Cook the broccoli about 2 minutes on each side, and while the broccoli is cooking, move around the yummy stuff in the pan, breaking up the anchovies with tongs or a spatula.    It will smell divine!!!   

Have a platter with some fresh mozzarella and basil leaves ready for plating.

Remove the grilled broccoli to the platter with the fresh mozzarella (you can also throw the cheese in the pan with the bagna cauda for extra gooeyness).  

With an oven mitt (the pan is hot), pour the luscious anchovy garlic caper sauce all over everything on the platter.  

Sprinkle with aleppo pepper and more fresh herbs.

I love this warm, hot, cold, room temperature and with crusty bread.

You will be addicted.


Amen Kahwajy said…
You reminded me of the bagna cauda years ago. So many uses! Always good, I forgot how well it matches up with melted cheese. Thanks.
shweta said…
Looks delicious. I'm definitely trying it.