Bagna cauda (5)

Peel the garlic cloves and eliminated the internal green shoot; then place them in a saucepan with the milk and cook for half an hour at moderate heat.

Move the remaining milk, place the garlic in a dianèt (crock) and crushing; Add the anchovies and so de-boned water and olive oil.

Quiet flame simmer for twenty to thirty minutes until the anchovies are not mashed.

Serve the bagna caoda hot as follows: place the dianèt in the middle of the table and invite diners to typically raw and cooked vegetables.

Among the crude: cardoons, artichokes, peppers, cabbage, celery; among the cooked onions, baked: Roasted Peppers, baked beets, boiled cauliflower, boiled potatoes.

Suggested wine: Dolcetto d'Alba.