Broccoli with Bagna Cauda Sauce Normally bagna cauda is a nutritionistís nightmare, what with loads of oil and cream; this version uses only a small amount of oil and evaporated skim milk instead of cream. Makes 4 servings.
	Ingredients: 1 large head broccoli 1 tablespoon extra-virgin olive oil 4 cloves garlic, minced 4 anchovy filets, minced One 12-ounce can evaporated skim milk Kosher salt to taste
	Instructions: . Trim broccoli into florets. Peel stem and cut into rounds about 3/8-inch thick. Set aside. 2. Heat oil in a small saucepan over very low heat. Add garlic and anchovy filets. 3. Cook gently until garlic just barely turns golden, being careful not to let it burn. 4. Meanwhile, heat skim milk in a saucepan over moderate heat, until volume of skim milk is reduced by half, stirring frequently with a wire whisk, about 8 minutes. 5. Add garlic-anchovy mixture to milk and continue to cook, stirring with a wooden spoon or whisk until the sauce forms streaks and you can begin to see the bottom of the pan when the sauce is stirred. Keep warm. 6. Steam broccoli until just tender, about 7 minutes. 7. Pour sauce over and serve. Salt to taste. Cooking Tip Though it ís not an exact duplication, you can sometimes simulate the texture of cream by using evaporated milk or evaporated skim milk.

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