Classic Bagna Càuda is a sauce made with olive oil, butter, anchovies, and garlic and served warm, as an appetizer, with raw vegetables for dipping. Our version, poured over a platter of grilled vegetables, is hearty enough for a main dish.
Bagna Cauda (Below)
3 large all-purpose potatoes (about 1 1/2 pounds), unpeeled and each cut lengthwise into 1/2-inch-thick slices
2 tablespoons lemon juice
1 tablespoon olive oil
4 small zucchini (about 6 ounces each), each cut lengthwise into 3 pieces
3 medium heads Belgian endive, each cut lengthwise in half
2 large red peppers, each cut lengthwise in half, seeds removed
1 large yellow pepper, cut lengthwise in half, seeds removed
2 bunches green onions
2 tablespoons chopped fresh parsley for garnish
1. Prepare Bagna Cauda; set aside.
2. In deep 12-inch skillet, heat potato slices and enough water to cover to boiling. Reduce heat to low; cover and simmer 8 to 12 minutes until tender. With slotted spoon, remove potatoes to paper towels to drain; pat dry.
3. In small bowl, mix lemon juice and olive oil. Brush 1 side of cooked potato slices and other vegetables with some lemon-juice mixture. Grill vegetables in batches, turning once and brushing with remaining lemon-juice mixture, until browned and tender, 5 to 15 minutes depending on the vegetable.
4. Transfer vegetables to large platter as they are done. Stir Bagna Cauda and pour over vegetables. Sprinkle with chopped parsley for garnish.
Bagna Cauda: In small bowl, with wire whisk, combine 1/4 cup olive oil, 5 anchovy fillets, minced, 2 garlic cloves, minced, 1/2 teaspoon grated lemon peel, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Makes about 1/3 cup.
(based on individual servings)
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 195 mg
Carbohydrates: 18 g
Protein: 4 g
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