Preparation

• Peel the garlic, cut the cloves in half lengthwise, and slice each one as thin as possible.
• In a heavy-based saucepan or a water bath (bain marie), combine the anchovies, garlic slices, and olive oil. Over a low flame, cook until the anchovies have “melted,” 12 to 15 minutes in the pan, a bit longer in the water bath. Stir often with a wooden spoon. The anchovies should fall apart and form a thick sediment in the pan; the garlic will also soften both in texture and in pungency. Bagna cauda will keep for a week.