Peel the clove garlic and put them in a small pan with milk. Cook over low heat until tender.
Heat oil in a pan and add the anchovie fillets. Stir until melted.
Blend the garlic mixture with the anchovies, until creamy.
Add the melted butter and serve hot as a dip, with the raw vegetables cut into thin slices.
Bagna Cauda
Serves four:
1 garlic head
125ml milk
4 salted anchovie fillets
100ml olive oil
1 tbsp butter
Fresh vegetables to dip:
bell peppers, onions, carrots, cherry tomatoes, radishes
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