As an independent retailer I am always trying to come up with easy lunch solutions that do not require closing my doors during business hours to run out and grab a bite. Currently we have no refrigeration microwave toaster oven burner or any other appliance to cook or store shelf unstable foods in at the shop, so I am pretty limited on what I can brown bag for lunch and way too often I've just not eaten all day because I didn't plan ahead and have anything suitable on hand.
Now I love having Bagna Cauda for dinner. Seasonal vegetables freshly cooked in a rich garlic anchovy olive oil with rustic crusty bread is pretty much the most lip smacking hot meal one could have, but enjoying it the next day for lunch, cold, is something to behold. I can honestly say that I am not sure how I love it better, hot or cold.
After you’ve eaten your fill of that tasty Mediterranean fondue (Bagna Cauda) cook up the remaining veggies and let them cool in the olive oil. After it has cooled down, pour all of the ingredients into a refrigerator container (including the olive oil) and it’s ready for tomorrow’s lunch. It is delicious eaten at room temperature with a sprinkling of Fleur de Sel and freshly ground pink peppercorn and spreads oh so nicely onto a firm piece of crusty bread. Mmmm, mmmm, good!!