To the bath with garlic and anchovies

And I made it to the last carriage.
Indeed, today in Asti, in Turin, in Alba, the Piedmontese Bagna Cauda Day is still taking place - a holiday of eating hot, "bath" the dialectal cauda means "hot") a sauce made from butter (olive or olive-cream), garlic and anchovies.

In general, this miracle has an approved recipe recorded by the delegation of Asti at the Italian academy della Cuchina. And there are three ingredients for the sauce, not four: garlic, anchovies and olive oil. But life does not convince the academies and the banya kovda recipe continues to look for new forms.
I took what they now take more often - I added butter to the olive oil.
And you also need a little milk to boil the garlic.
The fact is that the garlic for the sauce needs to be cooked. In the traditional recipe, this is done by stewing the garlic and anchovies in oil. However, it is important not to burn the garlic (which is easy to make in hot oil), but only to make it plastic, soft.
Then it is safer and easier to process the garlic separately, for example, by boiling it in milk. And mix already cooked, softened with the rest of the components (all four components are taken from me in equal weight fractions), heat to a boil, boil a little and serve. Ideally, serve hot sauce on the burner, so that the product does not cool down during use.
And also white bread and any vegetables, raw or prepared to your liking. Well, dry red wine. Alcohol is known to be useful in small doses in any amount.

Unreal, insanely delicious!
And do not be sad that you are late for the holiday. After all, the next weekend from December 3 to December 5 is also Bagna Cauda Day, take two, for the stragglers and those who are carried away.
Participate!