Bagna cauda

Bagna cauda

PT20M

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1
Begin the evening before by peeling the garlic cloves and infusing them in the milk overnight. Open the anchovies with a small sharp knife and remove the fine bones
2
Remove the garlic from the milk and smash with a mortar and pestle, or wooden spoon. Melt the butter in a medium saucepan over a low heat
3
Add the garlic cloves and sauté for a few minutes. Do not let the garlic brown
4
Add the anchovies and the oil and bring to a simmer for 10 minutes until the anchovies and garlic are soft and incorporated. Transfer to a serving dish and keep warm. Serve with a platter of crudités
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