Bagna Cauda
(Raw Vegetables with Garlic-Anchovy Bath)
“ This is a very traditional Piemontese antipasto, often served as a snacks in the early evening, particularly during white truffle season in the fall, when the sauce is enhanced with truffles. Its name, literally, ‘warm bath,’ and if there any left over, I like to crack an egg or two into the dregs of the garlicky bath, mix them together, and pour the scented eggs into a hot frying pan—scrambled eggs! Then I grate some white truffle over the whole thing and eat spoonful after loving spoonful.”
—Mario Batali (from Molto Italiano)

Ingredients
• ¼ cup WHOLE MILK
• 12 cloves GARLIC, sliced paper-thin
• 1 cup EXTRA-VIRGIN OLIVE OIL
• 8 tablespoons (1 stick) UNSALTED BUTTER
• ¼ cup ANCHOVY FILLETS, rinsed and drained
• Freshly ground BLACK PEPPER
• 1 FENNEL BULB, trimmed, cored, and cut into thick strips
• 4 CARDOON STALKS, peeled and blanched in boiling water for 10 minutes
• 1 RED BELL PEPPER, cored, seeded, and cut into bite-sized squares
• 1 YELLOW BELL PEPPER, cored, seeded and cut into bite-sized squares
• 1 loaf ITALIAN PEASANT BREAD, cut into chunks

Procedure
1. Combine the milk and garlic in a small saucepan over medium heat and bring to a boil, then lower the heat and simmer for 10 minutes. Strain the milk into a small bowl, and reserve the garlic.

2. Combine the olive oil and butter in a medium saucepan and heat over medium heat until the butter is melted. Add the garlic, 2 tablespoons of the garlic cooking milk, the anchovy fillets, and pepper to taste. Use an immersion blender to blend until well combined, or transfer to a regular blender and blend well, being careful with the hot oil. (The sauce will not remain emulsified very long—that would not be very Italian.)

3. Pour the bagna cauda into a warmed fondue pot and place over a flame to keep warm. Serve with the vegetables and bread for dipping.

Makes 4 Servings

IWM Recommendation:
A lighter-bodied red such a Barbera or Dolcetto would pair well with Bagna Cauda; wines of suggestion are Bovio Barbera d'Alba 'Regiaveja,' or Rocche dei Manzoni di Valenti Dolcetto d'Alba La Matinera.

This recipe is printed with the express permission of Mario Batali and Harpers Collins Publishers Inc. No part of this recipe may be used or reproduced in any manner whatsoever without written permission.