Spring Vegetable Bagna Cauda

Source

Author: Bob and Robin Young

Source: Adapted from "Food and Wine"

Web Page: www.rockinrs.com, http://boisefoodieguild.wordpress.com

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Bagna càuda, (from the Piedmontese "hot sauce", alternatively written bagna caôda or bagnacauda, etymologically related to Italian root bagn-, meaning "wet") is a warm dip typical of Piedmont, Italy, but with numerous local variations. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. (In the past walnut or hazelnut oil would have been used.) Sometimes, truffles are used in versions around Alba. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel, celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta). Wine Pairing Suggestion: Piedmont, the original home of bagna cauda, is known for its Barolos and Barbarescos, but it also produces refreshing whites with the Arneis variety that pair nicely with the anchovy dip.

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Servings: 6

Ingredients

Ingredients
3	2oz cans	Oil-packed Flat Anchovies, drained and rinsed
10		Garlic cloves, sliced thin
1½	c	Extra Virgin Olive Oil
4	T	unsalted Butter, cold
1	fresh	Lemon, juiced
1	lbs	Asparagus

1	lbs	Fava beans or Edamame, shelled (about 4 ounces)
1	bunch	Watercress, tough stems discarded
2	med	Fennel Bulbs—halved, cored and thinly sliced lengthwise
2	bunches	Red Radishes, trimmed
1	lbs	Baby Carrots, halved lengthwise
10	lg	hard-cooked Eggs, peeled and quartered

Directions

1	In a saucepan, combine the anchovies, garlic and oil. Simmer over moderately low heat until the garlic is very soft but not colored, about 30 minutes. Transfer the mixture to a blender and let cool for 10 minutes. Add the butter and lemon juice and puree until the bagna cauda is smooth.
2	Meanwhile, bring a large saucepan of water to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to a plate and let cool. Add the shelled fava beans to the boiling water and cook for 5 minutes. Drain and let cool under cold running water. Pat dry; if using favas, peel off the beans' tough outer skins.
3	Mound the watercress on a large platter. Arrange the fennel, radishes, carrots, eggs, asparagus and fava beans on top in separate piles and drizzle with some of the bagna cauda. Pour the remaining bagna cauda into a small bowl and serve with the vegetable platter.