Yellow Peppers with Bagna Cauda

‘Even though Piedmont has no coast, anchovies play an important part in local gastronomy. Indeed, there is a valley in the province of Cuneo where the villagers occupy themselves almost exclusively with preserving this fish in salt. Of the many recipes using anchovies, this is one of my favourites: the distinctive flavour of the bagna cauda is juxtaposed with the sweet taste of the roasted peppers. This dish is excellent served hot or cold.’