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Warm Anchovy and Garlic Dip for Vegetables
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Source: https://recipheon.com/en/recipes/snacks/warm-anchovy-and-garlic-dip-for-vegetables
About this recipe
This warm Piedmontese dip combines anchovies, garlic, and olive oil and is served with crisp vegetables. A generous amount of garlic gives it character, while very gentle heating softens the slices without browning them. This home-style version uses prepared oil-packed anchovy fillets, weighed after draining. Mashed with the softened garlic, they make a bold, salty sauce with fine bits. Keep it warm and pourable so it coats the vegetables as you dip them. Serve with raw red bell pepper, carrots, and fennel as an appetizer for four. Allow about an hour, mainly for slowly softening the garlic.
Ingredients
Sauce and dipping vegetables
120 g raw garlic cloves, peeled
200 ml extra-virgin olive oil, used in two stages
100 g prepared oil-packed anchovy fillets, weighed after draining the packing oil
250 g raw red bell pepper, weighed without the stem or seed core
200 g raw carrots, peeled
250 g raw fennel, weight of the trimmed bulb without the tops or tough base
Steps
Cut the bell pepper into strips about 2 cm wide, the carrots into sticks about 5 mm thick, and the trimmed fennel bulb into thin wedges. Arrange the vegetables on a platter and set aside for serving; they stay raw and crisp.
Cut the peeled garlic cloves into very thin slices. Drain the anchovy fillets of their packing oil, weigh out 100 g, and roughly chop them.
Put the garlic in a small heavy-bottomed saucepan and pour in 100 ml olive oil. Heat over the lowest heat for about 20–25 minutes, stirring frequently, until the slices are very soft and easy to crush with a spoon. The garlic should not turn golden or crisp. If the oil starts to sizzle vigorously, move the pan off the burner briefly and lower the heat.
AI-generated Add the drained anchovies to the softened garlic. Heat over very low heat for 5–10 minutes, stirring and pressing the ingredients against the bottom and sides of the saucepan with the back of a spoon. The fillets should break down and combine with the garlic into a fine, brownish paste in the olive oil.
AI-generated Pour in the remaining 100 ml olive oil and heat for another 5–10 minutes over very low heat, stirring gently. The sauce should be pourable and brownish, with fine, soft bits of garlic and anchovy. Scoop some onto a spoon: it should flow freely off it. Keep the heat gentle, with no frying or vigorous bubbling.
AI-generated Serve the warm dip in its saucepan on a heatproof trivet beside the prepared vegetables. Stir before scooping so the garlic and anchovy bits mix evenly with the olive oil, then dip in pieces of bell pepper, carrot, and fennel. If the dip cools while you eat, reheat it briefly over the lowest heat, stirring, just until pleasantly warm again.
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