Look at this bagna cauda, a delicious garlic, butter and anchovy dipping sauce for raw vegetables... What a surprising appetizer!
Calories per serving128kcal
15canned anchovy fillets in oil
Don't peel the garlic bulb or tear it apart. Leave it in one piece but chop off the tops using a sharp knife. Don't exaggerate, this will only make it easier to squeeze the soft cloves out later. Place the garlic bulb on a piece of tinfoil and sprinkle with a little olive oil, pepper and salt.
Then wrap the garlic bulb up entirely and place it on an oven rack in a preheated oven at 400 F° (200°C) for 30 minutes until the cloves are soft and mushy. Remove the garlic bulb from the oven and put it aside until cooled down fully.
In the meantime add the butter to a small saucepan and place it over medium heat until the butter has melted.
Then add the anchovy fillets and a little dash of pepper.
Stir well and let the anchovy melt gently for a couple of minutes. Squeeze the soft garlic out of their pockets and add them to the anchovy butter as well.
Stir well and take the pan off the heat. Pour the buttery mixture in a clean blender.
Pulse into a fine mixture. Then gradually add the olive oil until the mixture starts to thicken nicely. It shouldn't be too runny.
Pour the anchovy dipping sauce in a clean bowl and serve at room temperature accompanied by some vegetables of your choice.