Enjoy a quick lesson in the art of Antipasto. School never tasted so good.

For the Bagna Cauda:

• 1-1/2 cups high quality extra-virgin olive oil
• 6 tablespoons unsalted butter
• 3 teaspoons very finely chopped garlic
• 5-10 salt packed anchovies, rinsed and chopped
• 1 teaspoon lemon zest
• Salt, freshly ground pepper and red pepper flakes, to taste
• Plenty of vegetables for dipping: carrots, Jerusalem artichokes, zucchini, bell pepper, baby spinach and chard leaves, cauliflower florets, fennel, small radishes, spring onions, baby corn, etc.

• 2 ripe tomatoes, cored, seeded, and medium dice
• 10 fresh basil leaves, torn into small pieces
• Salt and fresh ground black pepper, to taste

• 1 loaf Italian country bread, cut into 3/4” slices
• 2 cloves garlic, peeled and cut in half
• 2-3 tablespoons fresh, high quality extra-virgin olive oil
• sea salt, fresh ground black pepper

Directions

For the Bagna Cauda:
1. Set a small, heavy saucepan over lowest heat. Add the butter and olive oil and cook until the butter just starts to foam a little.

2. Add the garlic and cook without browning a little less than a minute. Add the chopped anchovies and continue cooking another minute, all the while using a wooden spoon to stir and mash the mixture as it heats.

3. Add the lemon zest to the Bagna Cauda. Taste the sauce and season with salt, pepper and red pepper flakes, as desired. Serve warm in an earthenware pot with plenty of fresh, raw vegetables.

For the Salsa Cruda:
1. Lightly mix tomatoes, basil, salt and pepper in a medium mixing bowl to combine.

For the Bruschetta (fett'unta):
1. Preheat grill or broiler. Toast bread until golden brown on both sides, about 90 seconds per side depending on the intensity of heat.

2. Transfer toasted bread to a serving platter. While still hot, rub bread well with the cut side of the garlic. Drizzle Bruschetta with olive oil and sprinkle with sea salt and fresh ground pepper. Serve at once with the Salsa Cruda.

Location: Castello di Gabbiano

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