This is a stunning starter dish to share with loved ones over drinks or before dinner. An assortment of fresh veggies dipped in a warm olive oil and butter bath perfumed with garlic and anchovies? Perfect. And don’t skimp on the anchovies!
Serves 6 as an appetizer
Ingredients
- 3/4 cup (185 mL) extra-virgin olive oil
- 6 tablespoons (90 mL) unsalted butter (3/4 stick), room temperature
- 12 anchovy fillets (salt- or oil-packed), roughly chopped
- 6 large cloves garlic, chopped
- Assorted fresh vegetables (such as mushrooms, carrots, snow peas, peppers, and cherry tomatoes), cut into bite-size pieces
- 1 loaf crusty Italian or French bread, cut into 2-inch (5 cm) pieces
- Fondue pot, or a flameproof dish with a small tabletop alcohol or gas burner
Directions
- In a food processor or blender, process the olive oil, butter, anchovies, and garlic until smooth. Transfer to a heavy-bottomed medium saucepan.
- Cook over low heat for 15 minutes, stirring occasionally. The sauce will separate. Season with salt and freshly ground pepper.
- Pour the sauce into a fondue pot (or a flameproof dish set over a small alcohol or gas burner) so that you can serve it warm. Serve with the vegetables and bread.