Bagna Cauda

In a hot pan, add about 3 tablesppons of your oil. When it starts to warm up, add garlic and turn the flame down.

Add the anchovies, if using (don’t worry about mincing them as they will dissolve in the mixture). If you really like anchovies 12 fillets work well, otherwise use 6. Having said that bagna cauda should be pungent not acrid. The anchovies should cook in the garlic oil until the garlic becomes brown and the anchovies dissolve. Be careful not to burn your garlic.

If you are going to use the chili flakes add them when the garlic gets light brown (after about 5 minutes). Once the chili flakes toast up add the rest of your olive oil. Once the anchovies have dissolved whisk in about 6 tablespoons of butter. It should all come together.
Taste it. If it’s too strong add the rest of the butter. Add salt and pepper to taste. At this point you could add some parmigiano reggiano cheese or just leave it as is.
Keep it warm either on a really low flame, mini crock pot or fondue pot.

Serve with small finger food for dipping such as some nice crusty bread, crudites or even nice pieces of hard salami or pepperoni.