Traditionally eaten during the autumn and winter months, bagna càuda (or caldo), comes from the Italian words “hot bath.” The video says it all. Recipe below.
3/4 cup olive oil
6 tablespoons (3/4 stick) unsalted butter, room temperature
12 anchovy fillets
6 large garlic cloves, chopped
Assorted fresh vegetables, cut into bite-size pieces
1 1-pound loaf crusty Italian bread, cut into 2-inch sections
Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper.
Serve warm with vegetables and bread.