Servings:
Serves 4 Servings
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.