Bagna cauda

I put this on my very first menu at my restaurant in Richmond, Lichfield’s, in 1978, as one of three things to eat with raw vegetables. Bagna cauda is a rich and pungent sauce which can be made thick, with cream, as a dipping sauce, or thinned with olive oil or white wine as a sauce for fish. I admit to going the whole hog and adding cream to it. Even with all the fat, if you mash the anchovies and garlic to a paste you can make it emulsify. I can’t imagine what it would be like with shaved