MARCELLA’S BAGNA CAUDA (crudites in a “warm bath” of hot anchovy and garlic dip, for 4 to 6)
½ cup extra virgin olive oil
3 tablespoons butter
2 cloves garlic, finely chopped
10 salt-cured anchovy fillets, rinsed, boned and finely chopped
an assortment of raw, cut up cauliflower, carrots, celery, radicchio and radishes
1. Heat oil and butter in a pot over medium high heat until butter begins to foam. Add garlic and cook for 10 seconds.
2. Reduce heat to medium low and add anchovies. Cook, stirring and mashing anchovies with a wooden spoon, until anchovies are broken into very small pieces and dip is cloudy, 3 to 4 minutes.
3. Season with salt and serve immediately as a dip for raw vegetables.
from Marcella Hazan, printed in Saveur Magazine