Peppers and anchovies are a very important element of Piedmontese cooking. Bagna cauda, the famous Piedmontese ‘hot dip’, is usually served warm in the centre of the table – or in individual pots – for people to dip pieces of raw vegetable in. Here the dip is served in a slightly different way. I have made it slightly milder too, which suits the pepper perfectly, resulting in an excellent antipasto.
To make the original bagna cauda (which is much stronger), melt butter and oil and add the garlic and anchovies, to melt as well.