Bagna Caoda
Anchovy Sauce

1.2 cups virgin olive oil
1/2 cup salted anchovies
6 garlic cloves
2.5 Tbsp unsalted butter

Clean and bone the anchovies, slice or crush the garlic. Place the butter
on low heat, preferably in a terracotta pan, melt and add the garlic and
let it simmer until it "melts", it must not brown, then add the anchovies
and the olive oil. Crush the anchovies with a fork and simmer until the
mixture forms a thick paste, about ten minutes. Serves 6.

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Adriana

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