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1
In a hot pan, add about 3 tablesppons of your oil.
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2
When it starts to warm up, add garlic and turn the flame down.
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3
Add the anchovies, if using (dont worry about mincing them as they will dissolve in the mixture).
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4
If you really like anchovies 12 fillets work well, otherwise use 6.
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5
Having said that bagna cauda should be pungent not acrid.
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6
The anchovies should cook in the garlic oil until the garlic becomes brown and the anchovies dissolve.
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7
Be careful not to burn your garlic.
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8
If you are going to use the chili flakes add them when the garlic gets light brown (after about 5 minutes).
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9
Once the chili flakes toast up add the rest of your olive oil.
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10
Once the anchovies have dissolved whisk in about 6 tablespoons of butter.
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11
It should all come together.
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12
Taste it.
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13
If its too strong add the rest of the butter.
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14
Add salt and pepper to taste.
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15
At this point you could add some parmigiano reggiano cheese or just leave it as is.
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16
Keep it warm either on a really low flame, mini crock pot or fondue pot.
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17
Serve with small finger food for dipping such as some nice crusty bread, crudites or even nice pieces of hard salami or pepperoni.
