- 1 Clove of garlic for each person
- 10 Salted anchovies
- 0.5L Olive oil
- 15 g Butter
- 0.5L Milk
- Vegetables for dipping: cooked and raw peppers, thistle, artichoke slices, cabbage leaves, turnips, beets and baked onions, boiled potatoes, endives
Reduce the garlic into cloves and peel it. Put it in a saucepan, cover it with milk and boil slowly for 20 minutes.
Throw away the milk and put the garlic on a cutting board and finely chop it.
Place in a saucepan the chopped garlic, a dash of extra virgin olive oil, add the washed anchovies and cook slowly, it doesn’t have to boil, stirring constantly until it become a well mixed sauce.
After 10 minutes, remove from heat and add a spoon of butter.
Serve on the table in the appropriate warmers and start dipping the vegetables.
A recommended wine to accompany it would be the classic Dolcetto wine.