Serves 4-6 as a starter
8 cloves garlic, peeled
1x 95g jar or plain anchovies in oil
100g , cubed
Place the milk and garlic in a small saucepan. Simmer over a very low heat until the garlic is soft (about 10 to15 minutes).
Use a wooden spoon to mash the garlic to a paste.
Add the drained anchovies and truffles from the jar and stir to help the anchovies melt into the liquid.
Add the EVO and butter and continue stirring until melted.
Sift for a smooth consistency.
Add cream and whisk to emulsify.
Serve warm, (ideally in a pot over a small flame) alongside a mix of raw and cooked vegetables such as celery, carrots, peppers, artichokes, potatoes, hard boiled eggs and
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