1 1/4 cups
Filippo Berio extra virgin olive oil
5 - 6 cloves
6 - 8
anchovies in salt, rinsed and deboned and cut into pieces
Heat olive oil and butter over very low heat until butter dissolves, then add garlic and cook until very soft, about a half hour; then add anchovies and allow to melt into mixture. Place in bowl to serve with an assortment of raw vegetables for dipping. Consider a mix of carrot, fennel, onion, sweet peppers, broccoli or cauliflower florets, celery, mushrooms, artichoke leaves, radish, etc.
I’ve had this receipe since I was in my highchair. I’m 66 years old. My whole family loves it. Its s great way to share family and love