The best vegetables to eat with your bagna cauda are celery, savoy cabbage, fennel, cucumbers, radishes, and red and green peppers, but you can substitute any raw vegetable you like. If using root vegetables, you might want to blanch them slightly. Cut the vegetables into a variety of shapes and soak them in a bowl of ice water for an hour to crisp them. Dry them well and arrange them on a large platter or tray.
- 1 cup extra virgin olive oil
- ¼ cup unsalted butter
- 1-1/2 tablespoon garlic, finely minced
- 1 (2-ounce) can rolled anchovy fillets with capers
- 3 tablespoons parsley, finely chopped
- 2 teaspoons capers
- Combine the olive oil, butter and garlic in a chafing dish, cast-iron pot or flameproof earthenware casserole. Simmer for a few minutes over low heat. Do not let the garlic brown. Add the anchovies, parsley and capers.
- Simmer for 15 minutes, or until the flavors are well integrated.
- The anchovies will dissolve.
- Remove the pot from the stove and place it over a candle warmer or spirit lamp. Serve it with assorted vegetables and warm Italian bread. To eat bagna cauda, hold a piece of bread in one hand and a piece of vegetable in the other. Dip the vegetable into the sauce, hold it over the bread and eat it. You need a big, young red wine, such as Barbera to stand up to the flavors of this dish.