Bagna Cauda sauce

INGREDIENTS FOR 4 PEOPLE:

40g butter
250g of extra virgin olive oil,
200g garlic
200g of salted anchovies

PREPARATION:

Is necessary, first, peel the garlic and slice it very thin. If you want to make the flavor of the less aggressive seasoning, garlic, once sliced, it is soaked in milk for a couple of hours before use, then it drips and dries.

Melt the butter in a saucepan on a low heat stove, join the garlic and cook it, without, however, make it brown.

When it starts to unravel, add the anchovy fillets and pour the oil a bit 'at a time.

Proceed slowly, stirring with a wooden spoon as "Bagna Cauda" will have to 'cook (never fried) until' the anchovies are completely dissolved and bring to the table in an earthenware dish, with a special stove to keep warm on seasoning.

Bagna Cauda is served with raw and cooked vegetables (the most used are: heart thistle, peppers, lettuce, cabbage, carrots, radish, leek, steamed potatoes, onions and beetroot, roasted peppers and cauliflower boiled).