Bagna Cauda

Ingredients

Preparation

1. In a small saucepan, heat the olive oil over low heat. Add the garlic and rosemary, and cook gently until the garlic softens.
2. Add the anchovies and mash them into the hot oil.
3. Pour in the white wine and simmer for 2 to 3 minutes.
4. Stir in the heavy cream and cook until thickened slightly, about 5 to 7 minutes.
5. Remove the rosemary sprig, stir in the parsley, and season with salt and pepper to taste.
6. Serve warm as a dip with vegetables, such as grilled radicchio wedges, fennel, cherry tomatoes, roasted celeriac wedges, or crostini and grissini. Buon appetito!