Steps

1. For the classic style, peel the skin off 1 head of garlic, remove the core, and cut in half.
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2. Place the cut garlic in water or hot water, bring to a boil, and then boil it out for about 10 to 15 minutes.
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3. For the Aqua Pazza style, boil the 1 head of garlic in a mixture of milk and water, about half and half, for 3 times. [This is the key!] Boiling it 3 times removes the strong smell and leaves the sweetness.
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4. Place the boiled Aqua Pazza style garlic in a colander and strain it with its liquid.
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5. Strain the garlic and anchovies in roughly equal amounts. [This is the key!] At home, you can finely chop them with a colander or knife. Pressing down with the back of a spoon while straining works well.
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6. Add extra virgin olive oil to the strained garlic and anchovies (total amount), aiming for twice the amount. Mix lightly.
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7. Drain the water from the classic style garlic boiled in plain water.
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8. Place an appropriate amount of butter in a frying pan, add the drained garlic, and mash it lightly.
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9. Add an appropriate amount of anchovies to the sautéed garlic and stir while lightly mashing.
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10. Once mashed, add an appropriate amount of olive oil and mix well.
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11. Finally, add a small amount of heavy cream and adjust the taste.
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12. Prepare your favorite vegetables (radishes, zucchini, broccoli, sweet potatoes, okra, water eggplant, red onion, kohlrabi, beets, carrots, cucumbers, endive, bell peppers, treviso, pattypan squash, long zucchini, zucchini tendrils, etc.).
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13. Cut the zucchini into bite-sized pieces.
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14. Cut the okra in half.
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15. Cut the boiled broccoli into bite-sized pieces.
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16. Cut the sweet potato with the skin on.
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17. Make cuts in the water eggplant with a knife and tear it apart.
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18. Trim the ends of the red onion and slice thinly.
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19. Cut the bell peppers into bite-sized pieces and arrange them with plating in mind.
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20. Remove the seeds from the pattypan squash, cut in half, and slice thinly.
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21. Arrange the tenderly cooked potatoes.
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22. Roast the bell peppers whole, peel them, and remove the seeds.
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23. Pat the roasted bell peppers dry.
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24. Arrange the roasted bell peppers on a flat plate.
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25. Gently warm the prepared Bagna Cauda sauce in a dedicated pot or saucepan.
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26. Dip the prepared vegetables into the warmed Bagna Cauda sauce and eat.
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27. Drizzle the Bagna Cauda sauce over the roasted bell peppers.
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28. If desired, shave fresh truffles over the top.
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