The bagna cauda we make at QCH is definitely not traditional. In Italy it would typically be served warm as a dip with crudités and vegetables. We serve ours chilled and use two different types of anchovies, one salted and one pickled. This is great with robust proteins: beef, or turbot roasted on the bone.
You need to start by making a garlic paste, which will act as the base for the bagna cauda. Peel the garlic, then cut the garlic cloves in half and remove the green germ, which can be bitter and unpleasant. Combine 700ml of milk with 700