Bagna Cauda means "hot bath" in dialect, and that's exactly the treatment this classic appetizer from Piedmont gives to platters of fresh vegetables. Think a creamy hot dip made from garlic, anchovies, and milk sounds strange? Though the ingredients seem as if they'd never marry well, they're a match made in heaven.

Traditionally bagna cauda is served in special, individual-serving-sized ceramic dishes, which have a Bunsen-burner candle to keep the dip warm. Small bowls or custard dishes or can be substituted instead. This recipe comes from Dolce Vita cofounder Claudio Bisio. It's the classic version -- without butter. Enjoy!

FOR DIP (serves 4)
4 heads of garlic, peeled
whole milk
8 anchovy fillets, boned
Extra virgin olive oil

FOR CRUDITE PLATTER
red & yellow bell peppers
fennel bulb
carrots
other seasonal vegetables of your choice

Cut crudite vegetables into finger-food-sized wedges or spears. Arrange on a serving platter.

Separate cloves from garlic heads (1 head per person) and peel. Place the garlic in a sauce pan and add enough milk to cover. Cook until garlic is soft. Mash garlic and milk with a fork to make a smooth paste (the texture should resemble a puree). If it is too thick, add a little more milk. Continue to cook on a low flame, being careful not to scorch the mixture.

Add anchovy fillets (2 per person). Mash and cook until anchovies are dissolved. Towards the end, whisk in some extra virgin olive oil.

Pour into individual serving dishes. Dip veggies in, and buon appetito!

WINE SUGGESTION: Though the milk mellows the flavors of garlic and anchovy, this dish has a forceful personality, so most white wines would be overpowered. But being an appetizer, bagna cauda calls for a lighter wine to start the meal. Fortunately, Piedmont offers wide array of light-bodied red wines. Our favorite with this dish is:

VERDUNO PELAVERGA - The Pelaverga grape from Verduno (one of the 11 communes that produce Barolo wine) is captivating: dry and spicy, with aromas of red raspberries and roses. Quite different from New World-style fruit bombs, this astringent red complements rather than competes with the bagna cauda. Two excellent producers are Fratelli Alessandria and Bel Colle; buy the youngest vintage available.

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