Bagna Càuda

Instructions

1. Prepare the anchovy fillets
   Rinse the anchovy fillets under cold water to remove excess salt. Pat them dry with paper towels and chop them finely. If using salt-packed anchovies, soak them in milk for 30 minutes first to reduce saltiness.
2. Cook the garlic
   In a heavy-bottomed saucepan or earthenware pot, combine the olive oil and butter over very low heat. Once the butter has melted, add the minced garlic and cook very gently for about 10-15 minutes until soft and fragrant but not browned.
3. Add the anchovies
   Add the chopped anchovy fillets to the pot and continue cooking over low heat for about 5 minutes, stirring frequently with a wooden spoon until the anchovies have dissolved into the oil and butter mixture.
4. Finish the sauce
   If using, stir in the heavy cream and continue to cook for another 2-3 minutes until well incorporated. Add the lemon juice, black pepper, and nutmeg if using. The sauce should have a smooth, creamy consistency.
5. Serve warm
   Transfer the Bagna Càuda to a fondue pot or small earthenware dish that can be kept warm with a tea light underneath. Traditionally, it's served in a terracotta pot called a 'fujot' in Piedmont. Arrange the prepared vegetables and bread around the pot for dipping.
6. Maintain the temperature
   The dip should be kept warm throughout serving. If it starts to separate or cool, briefly whisk it back together. In traditional Piedmontese fashion, the pot is kept at a gentle simmer throughout the meal.