Chef Amanda Freitag, formerly of Gusto – New York, NY
10 cured anchovy filets
1 cup extra virgin olive oil
1 clove garlic, smashed
2 cups raw vegetables (baby carrots, celery, fennel, radishes etc.), cut into bite size pieces
Place anchovies, oil and garlic in a pot and cook on a low simmer until the anchovies start to break apart, approximately 20 minutes. Remove from the heat and muddle the anchovies until they are completely broken apart.
To Serve:
Spoon the sauce over vegetables or serve in a ramekin as a dipping sauce.