A fragrant mixture of olive oil, garlic and anchovies are blended with melted butter to create this Italian dip that’s similar to fondue. Serve with seasonal vegetables, crusty bread and a glass of medium-bodied red wine, such as barbera.
- 15 garlic cloves, halved
- 185 ml (¾ cup) milk
- 200 g (about 20) salted anchovies (see Note), rinsed, drained, backbone removed
- 200 g butter, chopped, at room temperature
- 100 ml olive oil
- 80 ml (⅓ cup) thickened cream
- sliced seasonal vegetables (red cabbage, carrots, radishes, bulb spring onion, artichoke, capsicum, asparagus) and crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place garlic and milk in a small saucepan over low heat for 20 minutes or until garlic is softened. Remove from heat and, using a fork, mash garlic in milk until combined. Add anchovies, return pan to heat and cook, stirring continuously, for a further 10 minutes to develop flavours and allow anchovies to break down.
Gradually stir in butter, then olive oil, then cream until well combined and butter has melted. Transfer to a small dish and serve with vegetables and crusty bread.
• You can substitute anchovies in oil that have been drained for the salted anchovies.
As seen in Feast magazine, Feb 2012, Issue 6.
Photography by Brett Stevens.