Recipes of the Langhe: Bagna 'd l'infern
Serve very hot in the following way: put the dianèt in the center of the table and have all the guests dipping into it different kinds of vegetables, both raw and cooked.
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Cooking tools:
- Earthenware pot
- Pot
- Stove
- Kitchen scale
- Measuring cup
- Chef's knife
- Cutting board
- Fork
- Spoon
- Serving platter
Ingredients
- 5 garlic heads
- 4 dl olive oil
- 250 g salted anchovies
- 5 dl milk
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