Friday, March 29, 2013

Pinzimonio with bagna càuda

Primavera on a plate!

In Italian, pinzimonio translates to crudités, and Bagna càuda translates to hot dip.  It's made by making a brown butter, then adding olive oil, garlic, anchovies (just a little bit, so it's not fishy, just salty) and, in some regions of Italy, milk or cream. Think of it as an Italian fondue, served communal style where people reach in and help themselves to whatever they fancy. I used purple cauliflower, sugar snap peas, carrots, red beets, yellow and green patty pan squash, and mini zucchini—all served raw except for the beets, which I roasted first. Bagna càuda originated in Italy's Piedmont region, and is traditionally served in the fall, but it sure seems perfect with colorful spring veggies! Click here to see another platter of colorful veggies.

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