Notes: Bagna cauda is a buttery dip redolent of garlic and anchovies. The Tavellas make it in an electric skillet right at the table.
1 1/2 cups olive oil
1/2 cup butter
2 cans (2 oz. each) anchovies, drained, rinsed, and patted dry
12 cloves garlic, peeled and crushed with the flat side of a large knife
2 heads radicchio (1 1/4 lb. total), rinsed, cored, and sliced lengthwise 1/2 inch thick
4 heads red or white Belgian endive (12 oz. total), rinsed, ends trimmed, separated into leaves
3 red or yellow bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and sliced lengthwise
12 green onions, rinsed, root ends and green tips trimmed
8 ounces portabella mushrooms, rinsed, stemmed, and sliced
Sliced crusty Italian bread
How to Make It
In a 2- to 3-quart pan or an electric skillet over medium heat, stir olive oil, butter, anchovies, and garlic, breaking up anchovies and garlic slightly with the back of a fork, until butter is melted and mixture is bubbling, about 5 minutes. Remove from heat and let stand at least 10 minutes or up to 30 minutes.
Meanwhile, arrange the radicchio, endive, peppers, green onions, and mushrooms on a serving platter. Reheat butter mixture gently over low heat, then pour into a bowl or ramekin. Alternatively, pour into a 1 1/2- to 2-cup ceramic fondue pan or metal chafing dish in a water-bath jacket. Set over a votive candle or an ignited alcohol or canned solid-fuel flame. Adjust heat to lowest setting under fondue pan, to medium under chafing dish. Pass platter of vegetables and bread for guests to dip in warm bagna cauda.