Bunyaculta Recipes

BAGNA CAUDA

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.

BUNYA CALDA (OR BANYA CAUDA)

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!