BAGNA CAUDA

Preparation

Peel the garlic, cut the cloves and take the green bud of. Soak it some hours in cold water.

Put the cloves of garlic in a small pot and cover them with milk.

Bring the milk to boil (add some if necessary), till the cloves become soft and it’s easy to mash them with a fork.

Add the anchovies and boil till they are melted.

Put everything in a mixer to obtain a sauce. Season to taste with salt.

Turn to heat, add oil, stir very well till it is completely soaked up by the sauce.

Serve some spoonfuls of sauce very hot in bowls for dipping the vegetables or on toasted peppers.

Cooked vegetables: boiled or baked potato or onions. Raw vegetable: fennels, celery, peppers.

NOTES: the typical bowls for hot dip are made of terracotta.