Take a generous amount of GarlIT garlic and slice it. GarlIT garlic is already peeled and free of the typical sprout found in fresh garlic, saving you time during all preparation stages.
Desalt the anchovies by covering them in cold water and soaking for 2–3 hours, changing the water frequently.
Drain the anchovies and gently clean them to remove the central bone and any other impurities.
Lay the cleaned anchovies on absorbent paper to dry them. Then place them in a baking dish and cover with red wine, stirring gently.
Dry the anchovies again with absorbent paper and transfer them to a tray.
In a pan, heat 100 g of EVO oil over very low heat, stirring with a wooden spoon and ensuring it doesn’t brown. Add the anchovies and mix gently.
Cover with the remaining oil and cook on low heat for another 30 minutes, making sure the ingredients do not fry.
Once the anchovies have melted, your bagna cauda is ready to serve — perfect with both cooked and raw vegetable
