One small serving of warm Piedmontese anchovy and garlic dip, slowly softened in olive oil.
8 gGarlic
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12 gAnchovies
0.5 cupWater
1 tbspDressing oil
Put the sliced garlic and water in a small saucepan. Bring to a gentle simmer and cook for 10 minutes, until the garlic is soft. Drain the garlic well and wipe the pan dry.
Return the garlic to the smallest saucepan with all the olive oil. Warm over the lowest heat for 10 minutes, stirring and tilting the pan occasionally so the garlic stays in the oil. Keep the heat gentle enough that the garlic softens without browning.
Add the drained anchovy fillets and stir over very low heat for 3-5 minutes, crushing them and the garlic with the back of a spoon until they form a soft, slightly textured oily paste. Do not fry or brown the mixture.
Transfer all the warm dip to one small heatproof bowl and serve immediately as one condiment portion. Vegetables, bread and other dippers are prepared separately and are not included.