Warm Garlic Anchovy Dip - (Bagna Cauda)– Piemonte

• 80 grams garlic cloves
• 150 milliliters whole milk
• 100 grams anchovies (preferably salted, remove fillets)
• 350 milliliters extra-virgin olive oil
• 5 milliliters red wine vinegar
• Vegetables to serve with cut into pieces: carrots, celery, chicory, endive, escarole, cabbage, fennel, roasted or raw peppers, roasted beets, cardoons, raw baby artichokes, potatoes boiled in their skin, salad onion soaked in Barbera wine, Jerusalem artic

1. Place the garlic and milk into a saucepan and cook over low heat for 25 minutes. It should not come to a boil. Drain the milk.
2. Place the anchovies, garlic, vinegar and the olive oil into a food processor or blender and blend for 5 minutes until emulsified. (If you do not have a food processor or blender than smash up the garlic with a fork and finely chop the anchovies. It will be less creamy in texture but that is fine.)
3. Add to a terracotta pot, double boiler or clay pot and cook over very low heat, stirring for half an hour. It should be warm so as to melt the anchovies but not frying them.

garlic, milliliters, anchovies, olive oil, red wine vinegar, vegetables

Taken from food52.com/recipes/36442-warm-garlic-anchovy-dip-bagna-cauda-piemonte (may not work)