Barbecued Kale, stem broccoli & runner beans with pecorino and bagna caude (anchovy) - BM | Indepen
Barbecued kale, stem broccoli, and runner beans topped with salty pecorino cheese and a rich anchovy-based bagna cauda sauce.
Ingredients
- 250ml whole milk
- 175g anchovy fillets
- 10 garlic cloves
- 10g dijon mustard
- 2 tbsp lemon juice
- 350g broccoli florets
- 100g kale, leaf whole
- 150g runner beans
- 50g picked flat leaf parsley
- 70g pecorino finely grated
- 100g good quality olive oil for oiling the vegetables
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