This classic dish comes from the Piedmont region of Italy and the name means “hot bath.” Some like to put more garlic into the sauce, so you can play with the ingredients and shape the dish to your tastes.
1/4 cup (1/2 stick) butter
1 tablespoon minced garlic
1 (2-ounce) can anchovy fillets packed in olive oil, drained and rinsed
3/4 cup extra virgin olive oil
In a heavy saucepan, melt the butter over low heat. Add the garlic and cook, stirring frequently, until soft but not browned, 3 to 4 minutes.
[amazon-product]0811822001[/amazon-product]Stir the anchovies into the garlic, then slowly drizzle in the olive oil and blend well. Reduce the heat to keep the mixture barely simmering and cook, stirring frequently, until the oil is well flavored, 10 t0 15 minutes; do not allow to brown or burn.
To serve, transfer the hot dip to a heatproof serving dish placed on a warming tray. Serve with raw and/or steamed vegetables as well as pieces of crusty Italian bread.
Makes 8 servings.
Adapted from “The Sutter Home Napa Valley Cookbook” by James McNair