-
1
Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes.
-
2
Let cool, then drain, peel and mash into a paste.
-
3
Season with sea salt.
-
4
Bring a few inches of water to a boil in a large pot and season with salt.
-
5
Fill a large bowl with ice water.
-
6
Cut the vegetables into similar shapes and sizes but keep them separate.
-
7
Blanch the vegetables, one kind at a time, until tender-crisp.
-
8
Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes.
-
9
After each batch, transfer them to the ice bath to cool using a spider or a small strainer.
-
10
Drain well.
-
11
Heat the EVOO in a small pot over medium heat.
-
12
Add the anchovies and stir until they break down and melt into the oil.
-
13
Add the heavy cream, butter and garlic paste, and season with salt and pepper.
-
14
Cook, stirring, until thickened.
-
15
Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
-
16
Bring a large pot of water to a boil for the pasta and season with salt.
-
17
Add the pasta and cook until al dente, 7 to 8 minutes.
-
18
Add the vegetables in the last 2 minutes of cooking to reheat them.
-
19
Reheat the bagna cauda sauce in a saucepan over medium-low heat.
-
20
Toss the pasta and vegetables with the sauce and the parsley.
-
21
Season with salt and pepper.
-
22
Cook's Note: You can blanch the vegetables ahead of time.
-
23
Store them in a resealable plastic bag in the refrigerator.
