Several hours before serving, prepare Assorted Vegetables: In 2-quart saucepan, cook beet in water to cover until tender-about 20 minutes. Drain, cool, peel; cut in half and slice. In 1-quart saucepan, heat 1 inch water to boiling and add broccoli rabe; blanch, drain, rinse in cold water; drain again. Alice carrot and yellow squash crosswise on an angle. Cut red and yellow peppers into large triangles. Wrap and refrigerate vegetables until ready to serve.

About 1 hour before serving, prepare Dipping Sauce: In 1-quart saucepan, heat 2 inches water to boiling. Add garlic and cook 15 seconds. Drain; set aside.

In medium-size skillet, heat oil over mdium heat; stir in garlic. Cook 1 minutes. Reduce heat to very low and simmer 35 to 45 minutes or until garlic softens and begins to break down.

Add anchovies to garlic oil, and cook 10 minutes; stir in butter. Transfer Dipping Sauce to a ceramic butter warmer or small candle-powered (chocolate) fondue pot. Place dipping sauce in center of doily-lined large serving plate and surround with Assorted Vegetables.

cauda, meaning "hot bath" in Italian-serves as a dip for an assortment of raw and cooked vegetables, which can vary according to whatever catches you eye at the vegetable market.