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Bagna Cauda and Crudités Appetizer

Preparation 00:20 Cook Time 00:05 Total Time 0:25
Serves 10     adjust servings

This easy recipe, adapted from the legendary Marcella Hazan via Saveur, makes a great year-round party appetizer -- just swap in your favorite seasonal vegetables. Leftover bagna cauda is delicious over pasta, chicken or fish.


For the crudités

  • 1 head broccoli, cut into bite-sized florets
  • 1 bunch asparagus, ends trimmed
  • 1 head Belgian endive, leaves separated
  • 1 baguette, sliced

For the bagna cauda

  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons butter
  • 4 medium garlic cloves, minced
  • 2 ounces anchovy fillets, minced
  • Freshly ground black pepper, to taste


Fill a large pot halfway with water. Add 1 tablespoon salt. Bring water to a boil over high heat. Meanwhile, fill a large bowl with ice water. When water boils, add broccoli and cook for one to two minutes, until bright green and not raw. Remove with a strainer to ice water. Repeat with asparagus. When vegetables are cool, blot dry and arrange on a large platter with endive and bread slices.

In a small pot, heat the olive oil and butter over medium heat until the butter starts to foam. Add garlic and anchovy and cook, mashing anchovy against bottom and sides of pot with a spoon, until most of the anchovy has dissolved into the sauce, about 3 minutes. Remove from heat, season to taste with pepper, and pour into a small bowl (or serve directly from pot). Serve warm, over a little Sterno burner or tea light if you like, with crudités and crusty bread.


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