Bagna Cauda

Ingredients

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

Instructions

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.