Bagna Cauda

Preparation

1. Peel the garlic cloves and place them in the fondue pot. 

2. Pour in the milk until they are covered. 

3. Bring to a boil and let cook on low heat until tender.

4. Remove the pot from the heat and blend the garlic in the milk until creamy.

5. Add the anchovy fillets and let them melt over low heat. 

6. Then add the butter and olive oil and mix well together. 

7. Pour in the cream.

8. Place the pot on the fondue base with the thermostat knob set to 5 

9. Serve as a dip with raw or blanched vegetables such as: Belgian endive (leaves), cucumber, carrot (sticks), cauliflower (florets), bell pepper (strips), fennel, celery (stalks), zucchini, radishes