Bagna Caôda con Vino Rosso -- Ittico Conserviera Agostino Recca

Bagna Caôda con Vino Rosso (Hot Anchovy Bath with Red Wine)

This bagna caôda is adapted from a version popularized by Cesare Giaccone, the owner/ chef of the restaurant Dei Cacciatori da Cesare, high in the Langhe hills, what's known as the Alta Langhe.
The red wine adds a new dimension of flavor.

Per Person:

1 tablespoon unsalted butter
1 small head garlic (about 2 ounces), separated into cloves, 2 ounces), separated into cloves,
into very fine strips
1/3cup extra virgin olive oil
½ cup milk

½ bottle Nebbiolo wine (Cesare Giaccone uses Barolo or Barbaresco) or Barbera
2 whole salted anchovies, rinsed, filleted,soaked in cold water briefly, drained, and chopped into a paste.

Melt the butter over low heat in a heavy-bottomed saucepan large enough to hold all the ingredients. Add the garlic and cook for 10 minutes.
Take care that the garlic does not burn. Add the remaining ingredients and let cook, whisking occasionally, for 1 hour. (The bagna caôda can be set aside and gently heated when needed.)

To serve, place the bagna caôda in one or more bowls set over a warmer that will keep it hot.

Copyright: Matt Kramer, "A Passion for Piedmont - Italy's Most Glorious Regional Table"
William Morrow & Company Inc. NY, 1997