Amanda Hesser's Bagna Cauda

Ingredients

• 1 red pepper, sliced
• 1 fennel bulb, sliced
• 12 radishes, trimmed
• 1 small head radicchio, leaves separated and halved
• ½ pound unsalted butter
• 6 ounces Ligurian extra virgin olive oil
• 4 cloves garlic, peeled and minced
• 12 anchovy fillets

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    566 calories; 59 grams fat; 23 grams saturated fat; 1 gram trans fat; 28 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 88 milligrams cholesterol; 332 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 appetizer servings

Preparation

1. Arrange pepper, fennel, radishes and radicchio on a platter. In a small pan, heat butter, oil and garlic over very low heat. Stir gently so that butter melts and combines with oil. Make sure the mixture does not boil or get too hot; garlic should stay white.
2. Remove from heat, and add anchovies. Break up fillets with a wooden spoon, stirring gently, until they have fully integrated into sauce. Serve hot sauce in 6 warm bowls with platter of vegetables.

10 minutes