Bagna Cauda With Fennel, Endives, and Cauliflower: The Best Bagna Cauda With Fennel, Endives, and Cauliflower Recipe from Cook'n

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	Bagna Cauda With Fennel, Endives, and Cauliflower

Serves: 10

Serves 10 to 12
This classic dip from the Piedmont region of Italy is served warm-the name means "hot bath." It traditionally accompanies raw vegetables, but it's also good with a crusty Italian bread.

   1 cup olive oil
   12 cloves garlic, thinly sliced
   20 to 25 oil-packed anchovies, chopped
   3/4 cup unsalted butter (1 1/2 sticks), cut into large chunks
   1/4 cup coarsely chopped fresh flat-leaf parsley
   4 large fennel bulbs, trimmed and quartered
   6 to 8 Belgian endive, break off leaves
   1 large cauliflower, cut into florets

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In a small saucepan, heat the olive oil over low heat. Add the garlic and anchovies and cook for 3 to 4 minutes. Add the butter and melt. Stir to break up the garlic and anchovies. Cook 2 to 3 minutes longer.

Pour into a large bowl and whisk until blended. Pour into a fondue pot and light the heat beneath it. Sprinkle with parsley. Serve the vegetables on a platter next to the bagna cauda.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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