Bagna cauda

Method

Rinse the salt-packed anchovies thoroughly under cold water and pat dry, then finely chop them into a paste. Peel the garlic cloves and slice them thinly, then place them in a heavy-bottomed earthenware or heavy saucepan with the olive oil and butter over very low heat. Allow the garlic to infuse gently in the oil for about 10 minutes until it becomes soft and fragrant, but never allow it to brown. Stir in the anchovy paste, mixing continuously over low heat for about 5 minutes until it dissolves completely into a smooth, emulsified sauce. If using white truffle, grate it finely into the sauce just before serving. Transfer the bagna cauda to a small earthenware pot or fondue dish set over a gentle heat source to keep it warm at the table, and serve with a selection of fresh vegetables such as peppers, celery, fennel, cardoons, radishes, and bread for dipping.