Bagna Cauda

Modified from a Recipe courtesy Michael Chiarello

Ingredients

• Olive oil 
• 8-10 cloves garlic, peeled, some cut, some slightly smashed
• 2 anchovies (flat fillets in oil were used, salt cured are better)
• Large pinch chile flakes
• Salt and pepper

Directions

Pour 1/2  to 3/4 cup olive oil in a 1 quart pot and heat over moderate flame. When the oil starts to warm up, add garlic and turn the flame down. Add the anchovies and cook on low heat until the garlic becomes golden brown and the anchovies dissolve. 

At this point, add chile flakes and cook for a few more minutes until they toast up. Turn flame off. Add more olive oil and salt and pepper if desired. Transfer to a fondue pot and serve with a loaf of crusty Italian bread.