Bagna Cauda

Ingredients

Bread

1 loaf, crusty (such as ciabatta or baguette), sliced

Assorted vegetables

4 cups (such as bell peppers, carrots, celery, radishes, and cauliflower), washed and cut into bite-sized pieces

Unsalted butter

4 tablespoons

Extra virgin olive oil

1/2 cup

Garlic

4 cloves, minced

Anchovy fillets

6-8 fillets, packed in oil, drained

Instructions

1. In a small saucepan over low heat, combine the olive oil and unsalted butter. Allow them to melt together gently, stirring occasionally to blend.
2. Add the minced garlic and anchovy fillets to the saucepan. Stir well, breaking up the anchovies with a wooden spoon as they cook.
3. Continue cooking for about 5 minutes, or until the anchovies have completely melted and the garlic is fragrant and lightly golden. Be careful not to let the garlic burn.
4. While the sauce is cooking, prepare your vegetables by washing and cutting them into bite-sized pieces. Arrange the vegetables in a colorful display on a large platter, alongside the sliced bread.
5. Once the Bagna Cauda sauce is ready, transfer it to a fondue pot or a small serving bowl to keep it warm.
6. Serve immediately, encouraging guests to dip the fresh vegetables and bread into the warm Bagna Cauda, savoring the delightful combination of flavors.