Bagna Cauda Dip with Assorted Vegetables
Photo by Tom Schierlitz
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 2-ounce can anchovy fillets
- Assorted vegetables (such as sugar snap peas, haricots verts, cauliflower florets, baby zucchini and pattypan squash, asparagus spears, and baby golden and scarlet beets)
- 24 large garlic cloves
- 2 tablespoons butter
Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water u...
Muscadet Wines from Loire
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