Bagna Cauda

A bagna cauda – ‘hot bath’ – of anchovy sauce, with vegetables to dip into it, is a favourite dish in Piedmont. The vivid collection of vegetables is arranged on a platter or in a basket, or on plates with individual pots of the sauce, if the party is a small one. Cardoon (only available here if you grow it yourself), celery and Florentine fennel are popular, and there must be red pepper, too, for its juicy sweetness. Green and yellow peppers, chicory, radishes, broccoli, carrots cut