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Bagna cauda, a Piedmontese dip of gently simmered anchovies and garlic in olive oil, began as a snack for hungry vineyard workers, traditionally served with raw, cooked, or roasted vegetables. Our version tosses roasted broccoli with the savory oil for an easy side dish with loads of flavor.
This dish was featured as part of our 5 Recipes for Fall Ingredients.
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