Bagna cauda (3)

Melt the butter in the bowl of clay on the stove to heat a spirit very sweet.

Add the garlic, cut into very thin slices, and let these sfacciano slowly, without totally Brown.

Pour in the Pan then the anchovy fillets and desalted and diliscati oil.

Stir with the wooden spoon and let the anchovies melt blending to the seasoning, which will have to simmer for about 10 minutes.

When the sauce is linked, reshuffled well and then presented on the table, putting the pan on the stove.

At the same time served, well presented in various dishes, different types of vegetables: the cardi (well cleaned and soaked in water acidulated with lemon juice to prevent them from becoming black, and then cut into pieces and dried); raw or Roasted Peppers (without seeds and cut into pieces); the white leaves of cabbage (rinsed, drained and cut into strips); the Jerusalem artichokes peeled and sliced with the truffle slicer; the white part and cauliflower flourished, reduced to tiny bunches; the coasts of celery and fennel (well cleaned and cut into pieces).

Each diner will use to taste the various types of vegetables and, gradually, the break in the hot sauce in the earthenware dish, place the stove in the middle of the table.

Tip: to make it less aggressive flavor of garlic, put it to soak in milk for a few hours.