Ingredients

2 ounces crostini 1/2 cup baby carrots 1/2 cup of 1-inch by 2-inch strips of red or yellow bell peppers 1/2 cup thinly sliced zucchini 2-3 stalks celery, cut into 2-inch to 3-inch pieces 1/4 tablespoon virgin olive oil 2 tablespoons butter 6 cloves garlic, minced 1/2 can chopped anchovy filets packed in olive oil 3/4 cup heavy cream

Description

Bagna Cauda, Recipe

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