Perhaps the most famous anchovy-based sauce, this garlicky rustic “hot bath” originated in Piedmont. It can be as simple as garlic, anchovies and warm olive oil, but this creamy one is rich and delicious. A fine dip for al dente vegetables. Try it spooned over lightly steamed cauliflower and fennel or smeared on grilled bread, with roast meats, fish and eggs. Always served warm, it makes a great fondue dip, gently warmed by the candle. Use unsalted butter, as it is salty enough.
6-8 garlic cloves, peeled and sliced
150g anchovy fillets in oil, drained
100ml extra virgin olive oil
125g unsalted butter, chopped
Simmer garlic in milk and 100ml of the cream for 10 minutes.
With a potato masher, mash softened garlic in the pan to break up. Add anchovies and mash well over low heat until disintegrated.
Off heat, whisk in oil, unsalted butter and remaining cream. Serve warm - it will thicken as it cools. See above for serving suggestions. Keeps for a week refrigerated - reheat gently on low heat.
Makes about 500ml