Bagna Cauda

Ingredients

• 4 oz anchovies dry rinsed drained canned
• 0.5 cup butter 
• 12 servings top italian sliced
• 12 cloves garlic with the flat side of a large knife crushed peeled
• 12  green onions rinsed trimmed
• 1.5 cups olive oil 
• 8 ounces portabella mushrooms stemmed rinsed sliced
• 2 heads radicchio thinly cored rinsed sliced lengthwise ()
• 4 heads belgian endive white red separated rinsed ends trimmed (12 oz. total)
• 3  bell peppers red yellow stemmed rinsed seeded sliced lengthwise ()

Equipment

• bowl
• frying pan
• ramekin

Directions

1. In a 2- to 3-quart pan or an electric skillet over medium heat, stir olive oil, butter, anchovies, and garlic, breaking up anchovies and garlic slightly with the back of a fork, until butter is melted and mixture is bubbling, about 5 minutes.
2. Remove from heat and let stand at least 10 minutes or up to 30 minutes.
3. Meanwhile, arrange the radicchio, endive, peppers, green onions, and mushrooms on a serving platter. Reheat butter mixture gently over low heat, then pour into a bowl or ramekin. Alternatively, pour into a 1 1/2- to 2-cup ceramic fondue pan or metal chafing dish in a water-bath jacket. Set over a votive candle or an ignited alcohol or canned solid-fuel flame. Adjust heat to lowest setting under fondue pan, to medium under chafing dish. Pass platter of vegetables and bread for guests to dip in warm bagna cauda.