Spring Vegetable Bagna Cauda

When chef Seen Lippert visited Piedmont last fall, she ate bagna cauda in all kinds of incarnations: She dipped vegetables into the warm anchovy-and-garlic-infused oil in an old bean pot over an open fire, and she sampled it at the fancy Michelin-starred restaurant Il Pinocchio. Lippert’s version includes butter, which makes the dish’s flavor fuller and richer.

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