BAGNA CAODA

Preparation To prepare the bagna caoda, start by peeling the heads of garlic, removing each clove from its skin, then use a knife to cut each clove in half and remove the germ, and slice them. Set the garlic aside and take care of desalting the anchovies in salt: put the anchovies in a bowl and cover them with cold water, soak them for 2-3 hours, changing the water often to remove the salt. Do this very carefully to avoid the anchovies falling apart. When the anchovies have softened, drain them, open them in half, remove the insides and the central bone and rinse them under running water. Then cover a small tray or baking dish with absorbent paper and place the open fillets on it. Dry the fillets and then put them in a baking dish and wash them with red wine, stirring gently. Transfer the anchovies back to a tray and dry them with absorbent paper. Place the garlic in a pan and pour 100 grams of olive oil, start cooking over very low heat, stirring with a wooden spoon and making sure it doesn't take on color. Add the anchovies, stirring gently. Cover with the remaining extra virgin olive oil The Traditional Cavallino and bring the sauce to a slow cook for half an hour, making sure the bagna doesn't fry. Meanwhile, prepare the vegetables to accompany the bagna caoda, take care of the cooked ones: roast the onions with the skin in the oven, then cut them into wedges, cook the potatoes in boiling water, they should not be too soft so that they can be cut into wedges, finally roast the beets in the oven and cut them like the other vegetables. Roast the peppers in the oven and cut them into wedges. Now move on to the raw vegetables: wash the cardoons, remove the ends and the outer filaments and cut them in half lengthwise. Wash the scallions and immerse them in wine, preferably Barbera, as tradition dictates. Once the anchovies are dissolved, your bagna caoda will be ready to serve at the table, possibly in the characteristic "fujot".