Raw Vegetables with Warm Anchovy-Garlic Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Prep: 18 minutes; Cook: 12 minutes Ingredients:
6 very small red potatoes (3/4 pound) |
1/2 cup olive oil |
1 teaspoon butter |
1/4 teaspoon kosher salt |
3 canned anchovy fillets, finely chopped |
1 garlic clove, minced |
24 baby carrots (about 6 ounces) |
6 celery stalks, trimmed and quartered |
1 head belgian endive (about 1/4 pound), separated into 12 leaves |
1/2 (1 1/4-pound) fennel bulb, trimmed and cut lengthwise into 1/4-inch slices and separated into spears |
Directions:
1. Steam potatoes, covered, 10 minutes or until tender. Cut each potato lengthwise into 4 wedges.
2. While potatoes cook, heat oil and butter in top of a double boiler over medium heat 2 minutes or until butter melts. Add salt, anchovies, and garlic; cook 10 minutes or until anchovies begin to dissolve and garlic is soft and fragrant (garlic should not begin to brown or take on any color). Pour sauce into a warm serving bowl; serve warm with vegetables.
3. Note: Traditionally, the bagna cauda is served in a bowl set over chafing fuel or a tea light so that the sauce stays warm throughout the appetizer course.
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