Bagna Cauda

• 4 cloves, garlic – crushed
• 1 1/2 ounces, butter – melted
• 4 ounces, salted anchovies
• freshly ground black pepper
• 1 cup, extra virgin olive oil

Directions:

1. Sauté the crushed garlic and chopped anchovy fillets in the oil. Stir constantly until the anchovies disintegrate. Add butter and mix. Add pepper to taste.

2. Serve in a pot, for everyone to dip the vegetables in, or in individual terracotta bowls. The garlic’s flavor becomes somewhat milder if you let the cloves to soak in milk for a few hours or add a touch of cream at the last minute.