The Tre Galline Ristorante in Turin serves all types of Piedmontese delicacies. Loredana Fiorio is head chef there and has six men working under her in the kitchen.
6 large cloves of garlic
600ml olive oil
Simmer the garlic in the milk until it falls apart (2-3 hours). In the meantime fry the anchovies in oil and butter and stir until it thickens. Cook with milk for a further 30 minutes before blending with a mixer.
Put the dip into a table top warmer with an oil lamp or candle to keep it warm.
Serve as dip with raw and cooked vegetables. Add side dishes of raw meat, spring onions in red wine, and quails eggs whipped and cooked in some of the dip.