Bagna Cauda

Ingredients

Bread

1 loaf, sliced

Assorted vegetables

3 cups, chopped (like bell peppers, carrots, cucumber)

Extra virgin olive oil

1/2 cup

Unsalted butter

1/4 cup

Garlic cloves

4, minced

Anchovy fillets

8, finely chopped

Instructions

1. In a small saucepan, melt the butter over low heat.
2. Add the minced garlic and finely chopped anchovy fillets to the saucepan. Cook on low heat until the anchovies dissolve into a paste and the garlic becomes fragrant. This should take about 5 minutes. Remember to stir occasionally to prevent the garlic from burning.
3. Stir in the extra virgin olive oil and continue cooking for another 2-3 minutes. The mixture should be well blended.
4. Remove the saucepan from heat and let the bagna cauda cool slightly. It should be warm but not hot.
5. While the sauce is cooling, arrange the assorted vegetables and bread slices on a platter. You can toast the bread slices if you want a bit of crunch.
6. Serve the warm bagna cauda in a fondue pot or a small bowl alongside the platter of vegetables and bread for dipping. Enjoy this taste of Italy!