12 anchovy fillets, salted
9 garlic cloves, peeled
150 ml extra virgin olive oil
200 ml milk
12 anchovy fillets, salted
9 garlic cloves, peeled
150 ml extra virgin olive oil
200 ml milk
Pique the anchovy fillets finely and set aside
In a pan, combine the garlic cloves and milk
Cook for about 20 minutes over low heat, until the garlic is soft and loses its acidity
Remove the garlic from the pan and mash with a fork to form a paste
Mix this paste with the anchovies and olive oil, then warm it over very low heat for about 5 minutes, stirring constantly without letting it burn
The idea is to dip slices of bell pepper, roasted potato, coriander, cooked cabbage, and cauliflower in this hot sauce.
