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Tenderstem with bagna cauda dressing

24 June 2015 By Charlotte Pike 2 Comments

Brocolli

Today’s recipe is inspired by the Guild of Food Writers Awards, which took place just over a week ago in London. I was judging, as I have done over the last 4 years, and as I have recently joined the Committee, I played my part in organising the event.

It was a brilliant evening, and you can find out the results here. One of the highlights was, for me, the catering, which was undertaken by Jane Baxter, who I think is one of the very best cooks in the country today. Usually, canapés leave me completely cold – I won’t touch them – but with Jane running the kitchen, I knew they’d be good.

The catering at the awards incorporates ingredients from the sponsors, with whom I had the pleasure of working buy generic cialis professional this year. One of the simplest canapés was my very favourite; Tenderstem, grilled on the Big Green Egg, with a bagna cauda dip. It was sensational. 

Armed with a pack of Tenderstem in my goodie bag, I set about recreating this at home. Now, bagna cauda is a traditional Italian dip, served hot, which is made from butter, olive oil and anchovies. It is sublime. Looking for a quick lunch, I came up with this, which is essentially steamed Tenderstem with a hot bagna cauda dressing. It is lighter and uses less butter than bagna cauda, yet retains much of the flavour. And best still; this makes a delicious lunch in under 10 minutes from start to finish.

Tenderstem with bagna cauda dressing
2015-06-24 16:08:29
Serves 2
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
167 calories
0 g
34 g
18 g
2 g
8 g
29 g
296 g
0 g
0 g
9 g
Nutrition Facts
Serving Size
29g
Servings
2
Amount Per Serving
Calories 167
Calories from Fat 156
% Daily Value *
Total Fat 18g
27%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 34mg
11%
Sodium 296mg
12%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 2g
Vitamin A
10%
Vitamin C
4%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. One pack of Tenderstem (around 250g)
  2. 25g butter
  3. 4 anchovies
  4. 1 tbsp olive oil
  5. Some fresh thyme and parsley, to serve
Instructions
  1. Blanch the Tenderstem in boiling water for 4 minutes and drain.
  2. Meanwhile, blitz the butter, anchovies and oil in the food processor to form a smooth paste. Transfer to a pan and warm gently.
  3. Pour the hot anchovy sauce over the drained broccoli, toss to coat each stem generously, and serve on a warm plate immediately, garnished with some thyme and parsley. Eat hot.
By Charlotte Pike
beta
calories
167
fat
18g
protein
2g
carbs
0g
more
Charlotte Pike https://www.charlottepike.co.uk/

Filed Under: Lunch, Quick Updates, Recipes

Reader Interactions

Comments

  1. querino de freitas says

    25 June 2015 at 6:47 am

    ========Hello !!! my favourite veg,,the tender stem……but not the fish,,,but I will be doing this as now I can have it in the garden…Thanks….Querino de-Freitas…….

    Reply
    • Charlotte Pike says

      26 June 2015 at 8:46 am

      Thank you. Hope you enjoy it!

      Reply

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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