1. Prepare the Garlic

In a small heavy-bottomed saucepan, combine the thinly sliced garlic and half of the olive oil. Place over very low heat.

2. Cook the Garlic

Gently simmer the garlic, stirring occasionally, for about 20-30 minutes, or until it is very tender and translucent but not browned. It should almost melt into the oil. This slow cooking removes the harshness from the garlic.

3. Add Anchovies

Add the rinsed and dried anchovy fillets to the saucepan. Continue to cook over low heat, stirring and mashing the anchovies with a wooden spoon until they have completely dissolved into the oil, forming a smooth paste. This should take another 10-15 minutes.

4. Finish the Sauce

Stir in the remaining olive oil. If using, slowly whisk in the milk to achieve a slightly creamier consistency. Continue to cook for another 5-10 minutes, ensuring the sauce is well combined and heated through. Do not let it boil.

5. Serve

Transfer the warm Bagna Càuda to a fondue pot or a heat-resistant serving dish with a small warmer underneath to keep it hot. Arrange the assorted raw and cooked vegetables, along with slices of crusty bread or polenta, around the dip. Serve immediately, encouraging guests to dip their chosen accompaniments into the aromatic, garlicky sauce.

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Recipes

Bagna Càuda: Piedmont's Melted Garlic & Anchovy Elixir

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