Bagna Cauda with Vegetables
Serves 6 or more
Bagna cauda is a loud and flavorful emulsion of butter, olive oil,
garlic, and anchovies that works like a hot, pungent dip for
vegetables. DePalma achieves maximum impact by grinding the
garlic and the anchovies each into a paste with the blade of her
knife, breaking down all the cell walls and exposing the maximum
amount of surface area so that when the pastes hit that fat,
everything explodes into a bad-breath-causing symphony. You can
serve this with a variety of vegetables, but I agree with DePalma
that endive is the best for scooping up the maximum amount of
bagna cauda in each bite.4 to 6 medium cloves garlic
Kosher salt
4 tablespoons (½ stick) butter (salted or unsalted, doesn’t
matter)
6 to 7 anchovies, packed in olive oil
½ cup olive oil
¼ cup chopped parsley (optional)
A variety of vegetables cut for dipping: endive (separated into
scoopy leaves), red and orange bell peppers (traditional for
this dish*), quartered radishes, and young carrots