Ingredients

3/4 cup extra virgin olive oil
6 cup (preferably salt-packed) anchovy fillets (soaked, drained, and patted dry)
1 clove garlic, peeled
1/4 cup finely sliced basil leaves plus 12 leaves
1 cup to 2 stalks of broccoli, or 1/2 head cauliflower, trimmed into florets
1/2 pound asparagus, stalks peeled, woody ends trimmed

1/2 pound fresh sugar snap peas
1 pound fennel bulb, trimmed, sliced vertically into 1/4-inch wedges
1 pound red bell pepper, trimmed, seeded, and cut into strips
1 pound yellow bell pepper, trimmed, seeded, and cut strips
12 pound pieces fingerling or red bliss potatoes, cooked

Preparation

Baking Directions:

Pour the extra-virgin olive oil into a saucepan over medium heat and heat until the oil is warm, 2 to 3 minutes.

Meanwhile, put the anchovies, garlic, and sliced basil in a mortar and pestle and pulverize to a paste (this can also be done in the bowl of a food processor fitted with a steel blade).

Transfer the paste to a bowl and pour the hot oil over it.

(Once cool, the sauce can be covered and refrigerated for up to 3 days.)

Arrange the vegetables in groups on a platter.

Transfer the bagna cauda into a serving bowl in the center of the platter.

Serve.