Easy Italian Recipes

 MAKE 6-8 SERVINGS

- 3/4 cup (6 fI oz/180 ml) olive oil
- 8 cloves garlic, minced
- 12 olive oil-packed anchovy fillets
- 4 tablespoons (2 oz/60 g) unsalted butter
- About 8 cups (21/2 lb/1.25 kg) trimmed, cut-up vegetables such as raw bell pepper (capsicum), carrot, Jerusalem artichoke, celery, or green (spring) onion; cooked beet, potato, cardoon, or onion; and blanched cauliflower or broccoli
- Coarse country bread slices for serving

Bagna cauda, literally "hot bath," is a Piedmontese anchovy-spiked hot dip for vegetables and crusty bread. Cardoon, a member of the thistle family that looks like an outsized bunch of celery 3nd has a taste reminiscent of artichoke, is traditionally among the vegetables and is increasingly available outside Italy. Look for it in your local farmers' market or produce store during the cool-weather months.

In a small saucepan over low heat, combine the olive oil, garlic, and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until the anchovies have dissolved and the mixture is smooth and hot, about 5 minutes. Remove from the heat and stir in the butter.
Pour the mixture finto a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Arrange the vegetables decoratively on a serving platter. Serve at once with the vegetables for dipping. Pass the bread slices at the table.

NOTE: This garlicky, savory sauce is excellent tossed with cooked fresh pasta such as fettuccine or drizzled over creamy polenta.

Buon appetito!