Piedmont's "hot bath," a garlic-anchovy dip dating to the Middle Ages, served in terracotta fujot over flame, with raw winter vegetables for dipping— communal and intensely aromatic.
Ingredients
- 12 garlic cloves
- 10 anchovy fillets
- 200ml extra virgin olive oil
- 100g butter
- raw vegetables (cardoons
- peppers
- fennel
- celery
- cauliflower)
Instructions
1
Garlic Preparation
Mince garlic finely. Some traditionalists mash with salt in mortar for 20 minutes until cream.
2
The Bath
Combine garlic, anchovies, oil, and butter in earthenware pot (fujot) over low flame or double boiler.
3
Slow Cooking
Cook 30 minutes, stirring occasionally, until anchovies dissolve completely and garlic mellows into sweetness.
4
Service
Keep warm over candle or spirit lamp at table. Arrange raw vegetables on platter. Dip vegetables into hot mixture, catching drips with bread.