This warm dip from Northern Italy fully brings out the flavor of anchoveis thanks to the garlic, butter and olive oil.
Traditionally served with vegetables (crudités), it works beautifully as a sauce on sustainably sourced fish/shellfish or slathered on grilled bread.
Its simple elegance is a perfect starter for a big festive feast like Christmas, Hanukkah. or New Year’s Eve.
And as anchovies are small, schooling fish that play a crucial role in the marine food chain, look for ones from fisheries that are well-managed to prevent overfishing!
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
1 stick (½ cup) unsalted butter
¼ cup extra-virgin olive oil
2 cloves garlic, grated
2 ounce tin of anchovy filets, drained and chopped
Kosher salt to taste
Crudité such as radishes, green beans, tomatoes, carrots
Method:
In a small saucepan over low heat, add butter, olive oil, and garlic. Cover and let steep for 15 minutes, making sure the mixture does not come to a boil.
Add chopped anchovies and stir until dissolved. Season to taste with salt—anchovies are salty, but a bit more can make this dish taste even better!
Serve warm with assorted vegetables for dipping.
Credit: Amy Currie, HotDish Productions
