Vegetables with ‘Bagna Cauda’

This can stand alone as a main meal, but would also be good before a grilled fish dish. It is from northern Italy, where the sauce is traditionally kept warm over a flame so the vegetables can be dipped in it as everybody talks the night away. Here I have made a sauce to serve with a platter of vegetables. You can use any vegetables of your choice. The kind of anchovies to use are those whole ones packed in salt that usually come in beautiful huge tins.