piedmontese Bagna Cauda

My favourite dish of piedmontese kitchen

Ingredients

6 peppers

300ml of milk

150gr of anchovies

6 cloves of garlic(aglio)

100ml of oil

Method

Cook the peppers in the oven at 200 ^ for 40 minutes, until the skin(pelle) is almost burnt.

When the pepper is cooked, remove the skin…

Meanwhile prepare the bagna cauda sauce: in a saucepan(padella), add the oil and the anchovy fillets; cook over low heat(fuoco basso), stirring(mescolando) occasionally.

In another saucepan, add the milk with the garlic and boil for 10-15 minutes.

Then, pour the milk and anchovies in a container and mix everything together. Arrange the peppers in the dish and accompany them with the sauce.