Bagna Cauda

Ingredients

• 2 peppers red bell peppers
• 16 ounces small waxy potatoes – scrubbed
• 12 ounces cauliflower – cut into florets
• 4 ribs celery ribs – cut into sticks
• 8 ounces carrots – peeled and cut into sticks
• 8 ounces radishes – trimmed
• 1 bulb fennel bulb – cored and cut into wedges
• 2 heads endive – leaves separated
• 1 cup extra-virgin olive oil
• 12 cloves garlic – thinly sliced
• 12 fillets anchovy fillets (packed in oil) – drained
• 8 tablespoons unsalted butter
• 0.25 teaspoon black pepper – freshly ground

Instructions

1. Char the red bell peppers under the broiler, turning until blistered and blackened in spots, 8–12 minutes; transfer to a bowl, cover 10 minutes, then peel, seed, and slice into strips; set aside.
2. Simmer the small waxy potatoes in boiling water until tender when pierced, 12–15 minutes; drain and keep warm.
3. Blanch the cauliflower in boiling water until crisp-tender, 2–3 minutes; drain and cool.
4. Cut the celery ribs and carrots into sticks, trim the radishes, core and cut the fennel bulb into wedges, and separate the endive leaves; arrange all the prepared vegetables on a large platter.
5. Combine the extra-virgin olive oil and garlic in a small heavy saucepan; cook over very low heat, stirring occasionally, until the garlic is soft but not browned, 8–10 minutes.
6. Add the anchovy fillets (packed in oil) and stir, mashing with a spoon until they dissolve into the oil, 3–5 minutes.
7. Stir in the unsalted butter until melted and emulsified, 1–2 minutes; season lightly with black pepper.
8. Pour the bagna cauda into warmed small bowls or a fondue pot and keep warm over a candle or low flame; serve immediately with the platter of vegetables for dipping.