Peperoni con “bagna" caoda”
Bagna cauda literally means ‘hot bath’. It must be made just before serving, as it will separate if left to stand for too long.
Ingredients
Peppers with thick skin (“Carmagnola type”)
a whole bulb of garlic
already cleaned anchovies
(optionally salted or in oil)
butter
olive oil
Preparation of the dish
Wash the peppers well and put them in an aluminium baking sheet.
Place the baking sheet for about an hour in a preheated oven at 180°.
Put the peppers (still hot) in a well sealed plastic bag: this way you’ll easily peel them.
clean the cloves of garlic by removing all the outer skin and, if necessary, also the core.
put the sliced garlic, the filleted anchovies, the butter and the oil in a pot with a very thick bottom and let it melt on low heat, stirring from time to time.
Meanwhile peel, slice and put the peppers on a serving plate then spread over the “bagna”.
Serve the dish hot.