Ease of preparation rating: Easy
Yield: 4-6 servings
Ingredients:
Garlic oil dip
- 1 fresh, firm head garlic
- 1 cup (240 ml) olive oil, plus more for roasting
- Salt and pepper
- ΒΌ cup (60 ml) butter
- 8 salted anchovies
Warm Vegetables:
- 1 large head fennel, sliced into spears
- 2 large carrots, peeled and sliced into spears
- 2 fresh endives, petals removed
- 1 red pepper, sliced into spears
- 1 zucchini, sliced into spears
- 2 tablespoons (30 ml) thyme, chopped
- 3 tablespoons (45 ml) olive oil
- Salt and pepper
Method:
Preheat oven to 400 F (205 C).
Cut a square of tinfoil. Slice off the top of the head of garlic to expose the cloves inside. Set the head of garlic in the centre of the tinfoil, cut side up. Drizzle olive oil onto exposed cloves. Sprinkle with salt and pepper. Close the tinfoil over the garlic to create a package. Set on middle rack of the oven and cook for 30-35 minutes.
Remove garlic and allow to cool slightly. Carefully unwrap foil and remove cloves by squeezing roasted flesh out of bulb. Place 1 cup (240 ml) olive oil, butter, anchovies, and garlic flesh in a saucepan and heat over low, stirring often, for 15-20 minutes.
Meanwhile, toss fennel, carrots, endives, red pepper, zucchini, and thyme with 3 tablespoons (45 ml) olive oil and salt and pepper. Spread out on a parchment paper-lined baking sheet. Bake at 425 F (230 C) for 8 to 10 minutes or until just fork-tender.
Remove garlic mixture from heat and transfer to a food processor or blender and blitz until smooth. Pour into a serving dish and serve with prepared accompaniments.
Optional: Serve Garlic Oil Dip in a fondue dish heated by a candle.
Buon appetito!