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Shared By Mickey Mantle

Bagna Càuda (Northern Italian Anchovy-Garlic Dip) Recipe

Ingredients

  • 1 head garlic, peeled (about 14 medium cloves; 60g once peeled)
  • 1 cup (235ml) milk or water (see notes)
  • 1/2 cup (120ml) extra-virgin olive oil
  • 100g high-quality oil-packed anchovy fillets (about 30 fillets)
  • Assorted raw vegetables, such as radishes, cauliflower florets, cardoon stalks (trimmed of long fibers), bell peppers, endive leaves, and more, cut for dipping
  • 1 whole, skin-on yellow onion, roasted in a 400°F (200°C) oven until tender throughout, then peeled and cut for dipping (optional)

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