This traditional hot anchovy dip is sublime served with cold,
crisp vegetables and crusty bread on the side. You can serve it
with all kinds of vegetables, raw or steamed.
125 ml(½ cup) olive oil100 gmbutter, coarsely chopped, at room temperature 12anchovy fillets5garlic cloves, finely chopped3witlof, leaves separated2fennel, thinly sliced lengthways, fronds reserved for servingTo serve:crusty Italian bread and black olives
Process oil, butter, anchovies and garlic in a blender until smooth, then transfer to a saucepan and stir occasionally over low heat until garlic is soft and mixture splits (8-10 minutes). Season to taste and serve warm with witlof, fennel, fennel fronds, olives and bread on the side.