There is no getting away from the fact that you have to like garlic and anchovies to appreciate this Italian dish. As I love both I rarely have any trouble polishing off bowlfuls of this creamy dip from the Piedmont region of Italy. Traditionally it is served warm but I prefer it at room temperature. Dip whatever you like-my vegetables and egg are merely a suggestion.
- 3 heads garlic, about 140-150g, peeled
- 350ml milk
- 1 small sprig rosemary
- 100g tin or jar of anchovies in oil
- 25g crustless fresh white bread, roughly torn up
- 60ml extra-virgin olive oil
- To serve cherry tomatoes, baby carrots, radishes, asparagus, red or white chicory,hard-boiled eggs, baby new potatoes, crusty bread
- Place the garlic in a saucepan and pour over the milk. Add the sprig of rosemary and slowly bring to a simmer. Cook very gently for about 25 minutes until the garlic is tender. Take off the heat and fish out the rosemary (and any fronds that might have fallen off).
- Transfer to small, high-sided bowl (if you are using a stick blender) or the bowl of a food processor. Cool for 10 minutes then add the anchovies and bread. Leave for a minute then blend to a smooth purée. Continue to blend while you slowly drizzle in the oil. The mixture should thicken up slightly. Spoon into a bowl and serve with the accompaniments.