Ingredients
3/4 c. olive oil
4 Tbsp. butter
4 cloves garlic, minced
8 anchovies, chopped
salt to taste
1 to 1 1/2 c. sour cream
Method
Sources
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Italian pasta organized by shape — which sauce belongs with which pasta
Classic blend — oregano, basil, thyme, rosemary, marjoram
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Professional compressor gelato maker — no pre-freezing, continuous
Compact sous vide circulator with app — Bluetooth control, 1100W
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Melt butter with olive oil in a small pan, preferably Earthenware. Saute garlic until light brown. Don't let it scorch. Add anchovies and mash with the back of a wooden spoon. Cook over medium heat 3 minutes. Stir in sour cream. Cook until hot, 3 or 4 minutes. Serve in a fondue pot with bread sticks, celery, strips of green peppers, cabbage or any vegetables as dippers.