Ingredients for 4 people
300g of garlic
500g of desalted anchovies
400ml of extra virgin olive oil
100g of butter
600 ml of milk
Seasonal vegetables: peppers, onions, thistles, potatoes, beets, carrots, cherry tomatoes
The preparation of the bagna cauda

• Start by cleaning the garlic, cut it in half and deprive it of the core to make it less indigestible. At this point, place it in a saucepan, cover it with plenty of cold water and bring it to a boil. Drain it from the water and repeat this process four times. In this way the garlic will be more digestible and at the same time it will not lose its flavor
• Put the garlic in a saucepan with the milk and let it cook until it starts to boil slightly
• Separately, in a pan, over very moderate heat, melt the anchovies with the butter and oil, until they turn into a cream. At this stage it is very important that the anchovies cook over moderate heat, otherwise they could be slightly rancid
• Combine all the ingredients and blend them with a hand blender to obtain a fine and homogeneous cream
• Now that the bagna cauda is ready, all you have to do is place it in the classic “fujot” (terracotta pots) and dip the fresh seasonal vegetables that you cut earlier.