Salsa calda d’acciughe

Warm anchovy

12 anchovies, salted preferably, prepared (see here)

3 garlic cloves, peeled

120 ml (4 fl oz) milk

4 tablespoons herb wine vinegar (Volpaia ‘Erbe’)

freshly ground black pepper

150 ml (5 fl oz) olive oil

Gently simmer the garlic cloves in the milk until soft, about 15 minutes. Allow to cool.

Put the anchovies in a food processor and pulse-chop to a coarse texture. Add the soft garlic and a little of the milk, and pulse together to form a thick creamy consistency. Add the vinegar and black pepper.

Put this thick sauce into a small saucepan and gently heat. Slowly add the olive oil, stirring all the time. Serve hot.