Bagna Cauda

Serves 6 · 30 min prep · 25 min cook

Ingredients

• 1 head garlic cloves
• 3.5 oz salt-packed or oil-packed anchovies
• 3/4 cup extra-virgin olive oil
• 4 tbsp butter
• assorted cardoons or fennel, celery, peppers, cabbage for dipping
• 1 loaf crusty bread

Instructions

1. 1Peel garlic and simmer gently in a little milk or water until soft (traditional mildness).
2. 2Mash garlic with rinsed anchovies into a paste.
3. 3Warm oil and butter; stir in the paste over low heat until fragrant and emulsified—do not brown.
4. 4Keep the bagna cauda warm in a small pot or burner at the table.
5. 5Serve with raw and blanched vegetables and plenty of bread.