Bunyaculta Recipes
CLASSIC BAGNA CAUDA
This recipe appeared in an article in The Times by Craig Claiborne. The sauce is timeless, but you may want to update the selection of vegetables.
Provided by Amanda Hesser
Categories quick, dips and spreads, appetizer
Time 25m
Yield Serves 10
Number Of Ingredients 6
Steps:
- Combine the butter and oil in a saucepan and add the garlic. Cook over the lowest heat for 15 minutes without letting the mixture boil.
- Chop the anchovies and add to the oil. Stir until the anchovies dissolve. Do not let the sauce boil or brown. Season with salt if needed. Keep hot over a candle or spirit lamp. (See note.)
- Prepare an assortment of raw vegetables, like cucumber, cauliflowerettes, strips of green pepper, celery, carrots and endive. Serve separately for dipping.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 210 milligrams, Sugar 0 grams, TransFat 0 grams
BUNYA CALDA (OR BANYA CAUDA)
This recipe has been handed down from generation to generation in our family. Its an Italian recipe that we serve on special occasions. Our family tends to have this in the cold winter months, and as our Christmas meal. We also serve it for a great New Years meal. It's a great soup that is very rich.
Provided by USMCTankerWifeEgg
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- This is a single batch. As our family is enormous, we will do triple or quad batches to feed everyone.
- Melt butter in a big pot.
- Saute garlic and anchovies. Anchovies should melt away. They add the salty taste to this dish.
- Add remaining ingredients, and cook on med-low for approximately 45 minutes.
- Do not let boil.
- Our family will buy french bread or your favorite Italian bread, cut into chunks, and dip it into the soup.
- We usually have a plate of veggies such as cauliflower, broccoli,celery, green peppers (sliced) and carrots to use for dipping.
- This is a very rich dish, and the veggies taste wonderful when dipped into the soup.
- I am not sure if it is classified as a soup, but we have made it as a main meal. It is a very filling meal too!
BUNYACULTA
Garlic sauteed in butter, then simmered with anchovies and cream. If you love garlic, you will love this. My husband doesn't like it because it has too much garlic for him! It is an Italian dipping sauce that you eat as a main course. It is very soupy. You can eat it with Chinese cabbage, green peppers and/or Italian bread. I got the recipe from my mother several years ago; she told me that it was an old Italian dish. We are not Italian, but it has been in my family for a couple of generations!
Provided by Nita
Categories Italian Recipes
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Melt butter in a medium saucepan over medium heat. Add garlic and saute until browned, then stir in half-and-half and anchovies. Heat through and let thicken. The anchovies will 'melt' to add a slightly salty taste.
Nutrition Facts : Calories 1499.3 calories, Carbohydrate 53.7 g, Cholesterol 409.8 mg, Fat 132 g, Fiber 1.4 g, Protein 32.8 g, SaturatedFat 81.7 g, Sodium 1461.4 mg, Sugar 1.9 g
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