Amanda Hesser's Bagna Cauda

1. 1

   Arrange pepper, fennel, radishes and radicchio on a platter.

2. 2

   In a small pan, heat butter, oil and garlic over very low heat.

3. 3

   Stir gently so that butter melts and combines with oil.

4. 4

   Make sure the mixture does not boil or get too hot; garlic should stay white.

5. 5

   Remove from heat, and add anchovies.

6. 6

   Break up fillets with a wooden spoon, stirring gently, until they have fully integrated into sauce.

7. 7

   Serve hot sauce in 6 warm bowls with platter of vegetables.

No additional tips available.