Bagna Cauda

This is a stunning starter dish to share with loved ones over drinks or before dinner. An assortment of fresh veggies dipped in a warm olive oil and butter bath perfumed with garlic and anchovies? Perfect. And don’t skimp on the anchovies!

Serves 6 as an appetizer

Ingredients

• 3/4 cup (185 mL) extra-virgin olive oil
• 6 tablespoons (90 mL) unsalted butter (3/4 stick), room temperature
• 12 anchovy fillets (salt- or oil-packed), roughly chopped
• 6 large cloves garlic, chopped
• Assorted fresh vegetables (such as mushrooms, carrots, snow peas, peppers, and cherry tomatoes), cut into bite-size pieces
• 1 loaf crusty Italian or French bread, cut into 2-inch (5 cm) pieces
• Fondue pot, or a flameproof dish with a small tabletop alcohol or gas burner

Directions

1. In a food processor or blender, process the olive oil, butter, anchovies, and garlic until smooth. Transfer to a heavy-bottomed medium saucepan.
2. Cook over low heat for 15 minutes, stirring occasionally. The sauce will separate. Season with salt and freshly ground pepper.
3. Pour the sauce into a fondue pot (or a flameproof dish set over a small alcohol or gas burner) so that you can serve it warm. Serve with the vegetables and bread.