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Categories:Viewed: 46 - Published at: 3 years ago
Ingredients
- 1/4 pound anchovy fillets packed in olive oil
- 1 tablespoon minced garlic
- 1 cup extra virgin olive oil
- 1 tablespoon chopped fresh savory or rosemary leaves or 2 teaspoons dried
- Salt and black pepper to taste
- Crudites: a large and varied assortment like carrots, celery, endives, zucchini, and radishes
Method
- Place the anchovies, garlic, and oil in a fondue pot or saucepan.
- Place on the stove, turn the heat as low as possible, and cook, stirring constantly, until the anchovies break up, about 10 minutes.
- Do not let the garlic brown at all.
- Season with savory and pepper and place over the fondue burner or in a preheated earthenware dish.
- Taste and add a bit of salt if necessary.
- (You can prepare the oil an hour or two ahead to this point; reheat before serving.)
- Serve warm, dipping the cold crudites into the olive oil mixture.
