Bagna cauda

Ingredients for 6 servings:

• 1 m.-large cucumber(s), peeled, pitted and cut into strips
• 250 g cauliflower, cut into florets
• 250 g broccoli, divided into florets
• 1 m.-sized fennel bulb(s) with greens, halved, cut into 5 mm thick slices
• 1 bunch of celery with leaves, cut into 5 – 6 cm long pieces
• 3 bell peppers, colored, pitted and cut into 5 – 6 cm strips
• 300 g carrot(s), young, quartered lengthwise
• 300 g mushrooms, preferably small, or quartered
• 12 small cherry tomatoes
• 2 white bread sticks, cut into pieces
• 8 anchovy fillets, finely chopped
• 2 cloves garlic, finely chopped
• ¼ liter sweet cream
• 4 tbsp butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Fresh vegetables with an anchovy and garlic sauce

Bagna Cauda is a typical Piedmontese dish. It tastes good with any vegetables, as long as they’re fresh. Place the vegetable strips in a bowl of ice cubes for 1 hour to firm them up. Dry with kitchen paper and arrange them nicely on a platter with the tomatoes and mushrooms. Cover with plastic wrap and refrigerate until ready to serve. Bring the cream to a boil in a heavy 1-liter saucepan and reduce over low heat for about 15 to 20 minutes, stirring frequently, or until reduced by about half. Melt the butter in a saucepan, add the anchovies and garlic, and stir until the anchovies are melted. Pour in the cream and heat, stirring continuously, until just before boiling. Serve the vegetables with the anchovy sauce and keep the sauce warm on a chafing dish. Serve with fresh white bread. Dip the vegetables of your choice into the hot sauce and enjoy with some bread.