Roasted Sunchokes with Bagna Càuda and Melted Appenzeller
This unique and delicious dish makes an exciting addition to holiday entertaining menus. Bagna càuda is a hot dish made from garlic and anchovies, originating in Piedmont, Italy, during the 16th century.
Sautéed Radicchio with Bagna Càuda-Style Dressing
With so many beautiful varieties of radicchio to choose from, this dish is guaranteed to shine. Sautéeing the radicchio removes the bitterness and makes it a delicious match for piquant garlic, decadent anchovies, and salty-sweet Pecorino Sardo Dolce PDO.
Anchovy, Cream Cheese, and Hot Pepper Spread
Don’t be afraid of anchovies! They bring bring umami to this dip accented by creamy, fresh cheese, hot peppers, and fresh veggies.
