Adelina (Cernusco) Guelfo, Ivrea, Torino
(Yield: 4 servings)
8 anchovies
8 garlic cloves
½ cup extra-virgin olive oil
4 tablespoons butter
(at room temperature)
milk
salt and freshly ground pepper
Assorted vegetables such as: thistles, sweet peppers (fresh or roasted), Jerusalem artichokes, white or red cabbage, endive, leek, fresh turnip, pumpkin slices (roasted or fried) hot polenta slices (page 308) (cut into 3-inch bite-sized pieces).
1. Clean anchovies and remove bones.
2.In blender add anchovies, garlic, oil and butter and blend until creamy. Add more oil if necessary.
3.In saucepan on very low heat, add mixture and cook for approx. 5 minutes.
4.Add just enough milk to slightly cover mixture and continue stirring and cooking for another 10 minutes.
5.Season with salt and pepper.
Transfer the sauce into a fondue pot and keep warm when served.