Bagna Cauda With Spring Vegetables

Name: Bagna Cauda With Spring Vegetables
Yield: 4 servings
Ingredients: ½ cup extra-virgin olive oil; 14 garlic cloves; 12 olive-oil-packed anchovy fillets (from at least a 2-oz. tin); Chilled crunchy raw produce (such as radishes, carrots, baby lettuces, fennel, romanesco,endive, and/or unripe pears; for serving)

Stefano Secchi4 servingsSource

dinner starter snack easy 5 ingredients or fewer gluten-free nut-free dairy-free simmer italian anchovy garlic dip crudité spring

Ingredients

½ cup extra-virgin olive oil

14 garlic cloves

12 olive-oil-packed anchovy fillets (from at least a 2-oz. tin)

Chilled crunchy raw produce (such as radishes, carrots, baby lettuces, fennel, romanesco,endive, and/or unripe pears; for serving)

Method

Pour water into a small pot or large saucepan to come 2" up the sides; bring to a simmer. Combine oil, garlic, and anchovies in a bowl that will fit snugly on top of pot without touching the water. Set over simmering water and cook, without stirring but adjusting heat as needed so only a few bubbles are breaking on the surface of the oil, until mixture is hot and garlic is soft, 75–85 minutes. Remove pan from heat with the bowl still set on top. Let cool 15 minutes, then smash garlic with a fork or wooden spoon and mix well with anchovies.

Transfer warm bagna cauda to a small bowl and serve with produce alongside for dipping.