You can buy very expensive jars of bagna cauda imported from Italy or you can make it yourself. The classic way to serve it is to dip the vegetable, then use some bread to catch the drippings. Guaranteed to make anybody eat their vegetables.
| ½ c | extra-virgin olive oil (the best you can afford) |
| 3 T | butter |
| 3 cloves | garlic, finely chopped (or more to taste) |
| 10 filets | salt-cured anchovy, rinsed, boned and finely chopped |
| salt | |
| assortment of raw cut-up vegetables, celery, carrots, cauliflower, radicchio and endive spears work well. baguette or rustic loaf in bite-sized pieces. |
Heat oil and butter in a pot over medium-high heat until butter begins to foam. Add garlic and cook for about 10 seconds. Do not let brown. Reduce heat to medium-low. Add anchovies.
Cook, mashing anchovies with a wooden spoon until they are broken into very small pieces and dip is cloudy, about 3-4 minutes. Season to taste. Pour into a fondue pot or small flameproof casserole and pass with cut up vegetables and bread.
Serve warm.