Ingredients:
- 4 large garlic cloves
- 16 anchovies
- 2 cups extra virgin olive oil
- 1/2 cup unsalted butter, cubed
- 5 oz heavy cream, optional
- 1/4 tsp crushed red pepper
- salt to taste
- Raw or cooked seasonal vegetables cut in bite-size pieces or wedges
- Suggestions raw vegetables: tomatoes, radishes, fennel, celery, bell peppers
- Suggestions steamed or cooked vegetables: potato, asparagus, broccoli, cauliflower, savoy cabbage, parsnips
Method:
- Very finely mince garlic with a microplane or garlic press
- In a small sauce pan, using low heat warm the extra virgin olive oil
- Add the anchovies fillets and with the help of a fork start mashing the anchovies until almost disintegrated
- Add the butter and when it is melted add the heavy cream
- Stir in the garlic and allow to cook for 25 to 30 minutes
- Watch carefully to avoid browning the garlic and do not allow mixture to come to a boil
- Add crushed red pepper and salt if desired
- Whisk until combined and warm
- Transfer into a ceramic dish and keep it warm using a fondue set or a small warmer