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Bagna Cauda Crudité Platter
Bagna Cauda is a dish from the Piedmont region of Northwest Italy.
Course
Appetizer
Cuisine
Italian
Keyword
anchovy, crudité, olive oil, vegetable
Prep Time
10
minutes
Cook Time
5
minutes
Servings
4
Ingredients
For the bagna cauda:
¼
cup
extra-virgin olive oil
4
cloves
garlic
minced
1
(2-ounce) can oil-packed anchovies, drained and roughly chopped
4
tablespoons
unsalted butter
1
teaspoon
lemon zest
½
teaspoon
red wine vinegar
¼
teaspoon
freshly ground black pepper
For serving:
¼
medium head cauliflower,
cut into florets
¼
medium head purple cauliflower,
cut into florets
1
small bunch multicolor carrots,
peeled and halved lengthwise
5
small watermelon radish,
halved
4
Persian cucumbers,
quartered lengthwise
4
ounces
snow peas
US Customary
-
Metric
Instructions
For the bagna cauda:
Heat a small saucepan with the olive oil, garlic and anchovies with their oil over medium-low heat.
Cook, stirring occasionally, until the anchovies dissolve into the oil and the mixture becomes fragrant, about 5 minutes.
Add the butter and stir until the butter has melted. Stir in the lemon zest, vinegar and pepper.
For serving:
Pour the warm bagna cauda into a small bowl. Arrange the vegetables on a platter and serve with the bagna cauda for dipping.