Based on a traditional recipe from northern Italy, this is used as a dipping sauce to season and add a big punch of umami to the vegetables.
120g garlic cloves, peeled & halved
400ml semi-skimmed milk
15g dried white breadcrumbs
2 tablespoons water
100g tinned anchovy fillets
70ml extra virgin olive oil
4 tsp lemon juice
- Bring garlic slowly to a simmer in a bit of cold water, then strain off the water and rinse the garlic under cold running water. Discard the water and return the garlic to the pan – repeat this process three times more.
- Cover the garlic with the milk and bring to a simmer. Cook until very soft and milk has reduced by half. Don’t let it boil. Remove from the heat.
- Blitz until smooth, then add the breadcrumbs, water and anchovy and blitz again. Keep blender running and slowly add the olive oil and lemon juice.
- Pass through a fine sieve and serve at room temperature with chargrilled vegetables, crudites, pitta and olives