Piedmontese Warm Garlic and Anchovy Dip for Raw Vegetables

What you need

• 6 cloves garlic, peeled, thinly sliced
• 100 ml (scant 1/2 cup) extra virgin olive oil
• 50 g (3 1/2 tbsp) unsalted butter
• 60 g (2 oz) salt-packed anchovy fillets, rinsed and patted dry
• 600 g (1 1/3 lb) mixed raw vegetables, such as cardoons, peppers, fennel, carrots, cabbage leaves, cut in sticks or pieces for dipping
• 4 slices crusty bread, for serving
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the garlic, oil and half the butter in a small heavy pan over the lowest heat.

2. 2

   Cook gently, stirring now and then, until the garlic is very soft and pale and has not browned, 15-20 min.

3. 3

   Add the anchovies and stir with a wooden spoon, pressing them against the pan, until they melt into the oil, 8-10 min.

4. 4

   Mash the garlic into the sauce and stir in the remaining butter until the sauce is smooth and glossy.

5. 5

   Season with pepper. Taste before adding any salt, since the anchovies are salty.

6. 6

   Pour into a flameproof dish or fondue pot set over a small flame, so the sauce stays hot but does not boil.

7. 7

   Dip the vegetables and bread into the warm sauce, stirring it before each dip.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.