Bagna Cauda

Hot Garlic and Anchovy Dip

The Piedmontese love garlic and anchovy, and this is a wonderful combination of both, to be served in a fondue dish in the middle of the table, or in little individual pots each with a candle underneath. My recipe is milder than usual-the garlic isn’t too pungent-so that everyone can enjoy it.

The vegetables for dipping should be very fresh and tender. Choose from celery, Jerusalem artichokes, small globe artichoke, cardoons, yellow and red peppers, cucumber, fennel, radicchio and asparagus. Trim and cut into small pieces.