Bagna Cauda (Hot Garlic and Anchovy Sauce) recipe

This is a classic sauce for garlic lovers only from Piedmont, Italy. The name means "hot bath" and it is served in the same way as fondue, in a pot in the center of the table over a candle. Surround it with raw vegetables which are dipped into the sauce. Serve with plenty of red wine and crusty bread.

1/4 cup butter
5 cloves garlic, finely sliced
8 anchovy fillets in oil, drained
1 cup olive oil

Heat butter in the serving pot or a small saucepan and add garlic. Keep on low heat so that garlic does not brown. Add anchovies and stir well, then gradually add oil. Cook for about 10 minutes, over low heat, stirring constantly. Place on the table over a candle. Serve with raw vegetables such as sliced peppers, celery, fennel, cauliflower, broccoli, mushrooms and carrots.