Tradition.

In Piedmont, winemakers celebrate the end of the grape harvest each year with a dinner that traditionally begins with bagna cauda and ends—according to Piedmontese tradition—with eggs scrambled in the last traces of the sauce.

INGREDIENTS

• 1⁄2 cup extra-virgin olive oil
• 3 tbsp. butter
• 2 cloves garlic, finely chopped
• 10 salt-cured anchovy filets, rinsed, boned and finely chopped
• Kosher salt

(Add some chili flakes, to taste. --Ed.)

INSTRUCTIONS

1. Heat oil and butter in a pot over medium-high heat until butter begins to foam. 
2. Add garlic; cook for 10 seconds. Reduce heat to medium-low and add anchovies. 
3. Cook, stirring and mashing anchovies with a wooden spoon, until anchovies are broken into very small pieces and dip is cloudy, 3–4 minutes. 
4. (Add chili flakes, if desired)
5. Season with salt to taste and serve immediately as a dip for an assortment of raw vegetables.

Makes a great late-night, early-morning paring with pasta.  Don't forget the Locatelli Pecorino.