Bagna Cauda

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Bagna Cauda
Piemontese Garlic Sauce

Ingredients:

2 cups garlic, coarsely chopped
2 cups milk
1 tin (90 g) Rizzoli anchovy fillets (whole)
1½ cups A.G. Ferrari Foods extra virgin olive oil
½ stick unsalted butter
¼ tsp sea salt
2 tsp Cesare Giaccone Aceto di Barolo red wine vinegar

Region:Piemonte

Instructions:

Bring milk and garlic to a boil. Strain the garlic and discard the milk. Saute garlic with butter, olive oil, anchovies and salt on low heat for 30-40 minutes. Stir occasionally. Add vinegar and cook for 5 more minutes. Serve immediately with roast vegetables, bread or grilled meat or fish.
Serves 4 to 6.

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