Bagna cauda

Instructions

1. Peel the garlic cloves, slice them thinly and blanch them for 2 minutes in boiling water, then drain.
2. In a small saucepan, melt the butter with the olive oil over very low heat.
3. Add the garlic and let it cook for 10 minutes without letting it colour.
4. Add the anchovy fillets and mash them with a wooden spoon until they melt completely.
5. Season with pepper and a spoonful of vinegar, then transfer to a small burner to keep the sauce warm.
6. Cut the vegetables into sticks and serve them with the bread for dipping.