Bunyaculta Food

BUNYA CALDA (OR BANYA CAUDA)

Bunya Calda (Or Banya Cauda) image

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

Ingredients

1 (10 1/2 ounce) can anchovies
1 (2 ounce) can cream of mushroom soup
8 -10 garlic cloves
1/2 pint whipping cream
1 pint half-and-half
1/2 cup real butter (1 cube)

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!

BAGNA CAUDA

Bagna Cauda image

Provided by Nigella Lawson : Food Network

Categories appetizer

Time 15m

Yield about 2 cups sauce

Number Of Ingredients 5

Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil
4 to 5 cloves garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

Steps:

Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
Dip in the crudites and eat.

BUNYACULTA

Bunyaculta image

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

Ingredients

½ cup butter
1 cup garlic, thinly sliced
6 cups half-and-half
1 (2 ounce) can anchovy filets

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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