Serves: Makes 4 servings
- ½ cup extra virgin olive oil
- 8 large cloves garlic, minced
- 8 anchovy fillets, finely minced
- 3 tablespoons extra virgin olive oil
- 2 heads radicchio, about ½ pound each, quartered through the core and leaving the core attached
- Kosher or sea salt
- Minced fresh Italian parsley, for garnish
- 4 lemon wedges
Procedures:What Italians know as bagna cauda—literally, “hot bath”—is the world’s most aromatic dip: hot olive oil with anchovies and garlic melted in it. Although Italians typically dunk raw vegetables, such as fennel or celery, into bagna cauda, in this recipe it is used as a sauce. Because you need a generous portion of oil to cover the garlic in the pan, it is easier to make a large quantity of bagna cauda than it is to make a small amount. Reserve the remainder for tossing with pasta or spooning over boiled broccoli rabe, cauliflower, or spinach or a grilled steak. It will keep refrigerated for 1 week.
- Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium (375°F), leaving one burner unlit.
- To make the bagna cauda, put the ½ cup olive oil and garlic in a small saucepan and place over low heat. Cook until the garlic is very soft and fragrant, about 30 minutes. Remove from the heat, add the anchovies, and stir until the anchovies dissolve. Return the saucepan to low heat and keep warm.
- Put the 3 tablespoons olive oil on a tray or platter. Turn the radicchio wedges in the oil to coat them all over. Season with salt.
- Place the radicchio over indirect heat, cover the grill, and cook, turning occasionally, until softened and crisp in parts, about 10 minutes.
- Transfer the radicchio to a platter and drizzle with the warm bagna cauda, using about half of it and reserving the remainder for another use. Garnish with the parsley and accompany with the lemon wedges. Serve immediately.