Fill up on those tiny, briny fish.
Literally translated as "hot bath," this dipping sauce for vegetables—made of butter, garlic, anchovies, and olive oil—often appears in many Italian homes as part of the Christmas Eve buffet. The routine goes like this: Vegetable pieces are dipped into the sauce and then eaten, with a slice of bread held underneath to catch the drippings. Once the bread is soaked with sauce, it gets eaten, too.
The Spanish dish pan con tomate literally means "bread with tomato." In this version, an extra-crunchy piece of toast is rubbed with garlic and anchovy oil, then soaked with tomato purée and finally topped with a hearty sprinkle of smoked salt.
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