Ingredients:

  • 15 cloves garlic, peeled and finely minced
  • 200g high-quality oil-packed anchovy fillets, drained and chopped
  • 1 cup extra virgin olive oil
  • 0.5 cup unsalted butter, cubed
  • 0.25 cup heavy cream
  • 0.5 tsp freshly cracked black pepper
  • 1 lb assorted raw vegetables (cardoons, bell peppers, fennel)
  • 1 loaf crusty sourdough bread, sliced

Instructions:

  1. Prepare the garlic by peeling and finely mincing the cloves. For a milder flavor, soak the minced garlic in milk for 30 minutes, then drain before using.
  2. Combine the extra virgin olive oil and cubed unsalted butter in a heavy-bottomed saucepan over the lowest possible heat setting.
  3. Add the minced garlic to the oil and butter mixture. Cook very slowly for 10 minutes, ensuring the garlic softens and becomes translucent without browning.
  4. Stir in the chopped anchovies. Use a wooden spoon to mash them against the side of the pot until they dissolve completely into a smooth paste.
  5. Whisk in the heavy cream and simmer for an additional 2-3 minutes until the sauce achieves a velvety, emulsified consistency.
  6. Season with black pepper and transfer to a terracotta warmer or fondue pot. Serve hot with prepared vegetables and crusty bread.