Bagna Cauda from Spring and Summer Cooking with a Veg Box (Riverford Companions) by Guy Watson
Simmer the garlic in a pan with the milk until soft. Transfer to a food processor with the anchovies and blitz until smooth. Gradually add the butter, then drizzle in enough oil to make a sloppy sa...
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Ingredients
- olive oil
- black pepper
- 10 tinned anchovy fillets
- 100 g butter, softened
- 8 garlic cloves
- 200 ml milk
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