Warm Garlic Anchovy Dip Bagna Cauda– Piemonte
Ingredients
- 80 grams garlic cloves
- 150 milliliters whole milk
- 100 grams anchovies (preferably salted, remove fillets)
- 350 milliliters extra-virgin olive oil
- 5 milliliters red wine vinegar
- Vegetables to serve with cut into pieces: carrots, celery, chicory, endive, escarole, cabbage, fennel, roasted or raw peppers, roasted beets, cardoons, raw baby artichokes, potatoes boiled in their skin, salad onion soaked in Barbera wine, Jerusalem artic
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