Appetizer: Bagna Cauda Of Piedmont

A beloved specialty of Northern Italy’s region of Piedmont is a hot dip for a variety of raw vegetables. The name is taken from the Italian ”hot bath” and the dish may be served as an appetizer. In Italy, it is also often a snack or, as on Christmas Eve, a whole meal. Generally, the ingredients include a fair amount of olive oil, butter, garlic, and anchovy fillets. Delectable but rare white truffles are also added. Some variations include heavy cream. For the vegetables, the Italians like to include cardoon, a relative of the artichoke. The sauce, in a chafing dish or small earthenware casserole, is kept warm over a spirit lamp or candle warmer. An electric hot tray could also be used.

Recipe

Half cup butter.

Half cup olive oil.

8 anchovy fillets, drained and minced.

2 to 4 cloves garlic, chopped.

1 canned white truffle, finely chopped (optional).

1 cup heavy cream.

Assortment of raw vegetables: carrot sticks, green onions, strips of green peppers, cucumber slices, slices of zucchini, cauliflowerets, small whole mushrooms.

The Cooking

Melt the butter over low heat and heat the oil in a saucepan. Add the anchovies, garlic, and truffles, and slowly add the cream, stirring constantly. Be careful not to boil. When heated, pour into a chafing dish or small casserole and put over a spirit lamp or candle warmer to keep warm. Dip the prepared raw vegetables into the warm sauce. Makes about 6 servings.