Bagna Càuda (Piedmontese — Anchovy and Garlic Hot Dip)

Ingredients

• 120 g Spanish anchovy fillets in salt (rinsed)
• 80 g fresh garlic cloves (about 12–14), peeled
• 150 ml whole milk
• 100 ml extra-virgin olive oil (Ligurian DOP)
• 30 ml unsalted butter
• 4 fresh bay leaves
• 3 dried red chillies (Aleppo, crushed)
• 5 g sea salt
• 2 g black pepper (Tellicherry, freshly ground)

Method

1. 1
   Combine rinsed anchovy fillets and peeled garlic cloves in a small, heavy-bottomed saucepan; add milk, butter, and olive oil over low heat.
2. 2
   Stir gently with a wooden spoon for 8–10 minutes, encouraging anchovies and garlic to break down into a smooth paste (do not allow to boil).
3. 3
   Add bay leaves, crushed Aleppo chillies, salt, and black pepper; continue stirring until emulsified and homogeneous, approximately 2 minutes.
4. 4
   Transfer warm bagna càuda to a terra-cotta dish or fondue pot set over a gentle heat source; serve immediately with blanched cardoon, celery, bell pepper, and endive for dipping.