Bagna Cauda Fondue
Serves 12
This classic Italian dish hails from the gastronomically rich Piedmont region, home of white truffles, great wines, and wonderful antipasti. Veggies aren't actually cooked in this fragrant fondue — merely coated and warmed.
Place anchovies and garlic in a food processor and pulse until mixture forms a paste.
Heat butter and oil together in a pan until butter is melted and mixture is hot. Remove from heat and whisk anchovy-garlic paste into the hot oil, stirring until well blended. Add pepper to taste.
Pour hot mixture into a fondue pot and set over heating source. Dip bread and fresh vegetables into mixture.
Summer Cornucopia
Serve Bagna Cauda with an overflowing basket or platter that speaks to the color and abundance of the season. Combine broccoli and cauliflower florets, strips of colorful peppers, blanched asparagus and artichoke hearts, cucumbers, carrots, celery, radishes, grape tomatoes, summer squash, mushrooms, and celery for a beautiful mix.
