Bagna Cauda

Crudités platters tend to bore me. Quite honestly I can't imagine anyone getting very excited over sticks of supermarket vegetables and "white dip," not to mention that serving raw cruciferous vegetables should be considered cruel and unusual punishment. Don't get me wrong, fresh veggies are a welcome addition to any party table but let's be honest, that same old, sorry tray just isn't bringing it.
 
Then about a month ago I was planning a dinner party that took on a Northern Italian theme. Instead of serving the usual green salad after the entree, I thought it would be fun to start the meal with bagna cauda, a Piedmontese crudités platter. I had read about it multiple times and thought that if anything could change my crudités attitude, it was this.
 
Bagna cauda literally means "warm bath." Garlic and anchovies are slowly warmed in olive oil until the salty fish dissolves and the oil is completely infused with flavor. It is then served in a dish over a candle (think fondue) with an assortment of raw and cooked vegetables for dipping. Although cardoons (a vegetable resembling celery but tasting of artichoke) and Jerusalem artichokes are traditional accompaniments, pretty much any seasonal produce can be used. 

In the Piedmont region of Italy, this fragrant dish was traditionally served as a warming snack in late Autumn and early winter to the chilled vineyard workers out pruning the vines. It tastes best, according to experts, with the new season's wine and a convivial atmosphere.
 
By the way, I now adore crudités platters.

Bagna Cauda
Some recipes emphasize the olive oil while others call for larger proportions of butter. This preparation uses both in a wonderful balance but can be tweaked to personal taste.
 
3/4 cup olive oil
8 cloves garlic, finely minced 
One 2-ounce can oil-packed anchovy fillets (about 12 fillets), chopped
3 tablespoons butter
Salt, if needed
Assortment of raw and blanched vegetables for dipping

In a small saucepan heat the olive oil, garlic and anchovies over medium-low for 6-8 minutes, whisking occasionally, until the anchovies have dissolved and the mixture looks muddy. Add the butter and whisk until melted. Taste and sprinkle in a bit of salt if necessary. Pour into a serving dish, ideally one that fits over a flame (but not necessary) and serve with crudites.

Warm Roasted Pepper Salad

We don’t have cable, but if we did we’d be in trouble. Tristan for his sports addiction and me for being a cooking show junkie. We actually get by quite nicely with Netflix. But can I say thank god for PBS? Not only do they air old black and white Julia Child episodes, they have Ming Tsai, Lidia Bastianich and America’s Test Kitchen in their line-up. And in my opinion, these shows are far superior to anything you’ll find on the Food Network.

That said, I was half awake one night on the sofa watching Lidia’s Italy. I really should’ve retired to bed but she was about to make a roasted pepper salad that sounded incredible. I watched, salivated and hoped I’d remember it the next day.

Good thing I did because this salad blew our socks off. The oven-roasted peppers were sweet and juicy while the capers, anchovies and olives contributed earthiness, saltiness and brine. I served it with pan fried white fish for dinner and then alongside scrambled eggs the next day for breakfast. The muffled “mmmm’s” and “ahhh’s” between forkfuls proved its worthiness.

Roasted Red Pepper Salad with Capers, Anchovies and Olives

Don’t even consider using jarred roasted peppers – the slightly warm, just roasted flavor is what knocks this out of the park. Adapted from Lidia’s Italy.

6 bell peppers, preferably 2 red, 2 yellow and 2 orange 

Olive oil

Salt

6 anchovy fillets, minced

1 heaping tablespoon capers

Rounded 1/3 cup oil-cured black olives

3 tablespoons freshly chopped parsley

Preheat oven to 425°F.

Wash and dry bell peppers and place on a parchment-lined baking sheet. Brush outsides with olive oil and sprinkle with kosher salt. Bake until charred and very soft (they’ll start collapsing), about 40 minutes. Remove from oven and let cool.

When cool enough to handle, peel skin away from peppers. Pull out stems, cut each pepper open and scrape out seeds. Using your fingers, tear peppers into 1-inch wide strips and place in a bowl. Add anchovies, capers, olives and parsley and mix well. Serve slightly warm or at room temperature.