This recipe is a traditional Piedmontese dish served as an antipasto and usually consumed with a red wine called Barbera. It relies on the fondue principal where you use a sauce to dress crunchy fresh vegetables to obtain a salty and appetizing dish.
Pound the anchovies and the garlic in a pestle and mortar.
Place oil, butter, anchovies and garlic in a small pot and gently bring to the boil.
Place the vegetables on platters and place the sauce in fondue dishes (with tealight candles to keep the sauce warm).
Alternatively, bring the hot sauce to the table and allow individuals to spoon the sauce over their veggies.
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