Serves 6
Bagna cauda is a hot dip, the Italian version of a vegetable fondue. A big basket of colorful vegetables makes this a spectacular appetizer. Use slices of bread to catch the dip that drips from the vegetables.
1 cup olive oil
4 tablespoons unsalted butter, at room temperature
6 anchovy fillets
4 garlic cloves, chopped
Sea salt
Freshly ground black pepper
1 loaf crusty Italian bread, sliced, or bread sticks
Assorted vegetables for dipping (use any combination):
3 large carrots, peeled and cut into spears
4 celery stalks, cut into 3-inch sticks
1 fennel bulb, cut into 1-inch strips
1 large red bell pepper, seeded and cut into 1-inch strips
1 large yellow pepper, seeded and cut into 1-inch strips
Leaves from 1 head Belgian endive
1 pound asparagus spears, trimmed and blanched
Florets from 1 small head broccoli, blanched
Florets from 1 small head cauliflower, blanched
Blend the oil, butter, anchovies, and garlic in a food processor or blender until smooth. Transfer the mixture to a medium saucepan. Cook over low heat for 15 minutes, stirring occasionally. The sauce will separate. Season with salt and pepper to taste.
Pour the sauce into a fondue pot, chafing dish, or other flameproof casserole. Set the pot over an alcohol burner or a gas table burner to keep warm. Serve with bread and your choice of vegetables for dipping.