Bagna càuda(Bunyacotta)
This is a family recipe from when i was a child. Everyone would hover over the pan, waiting for grandpa to finish. And he would shoo us away. Once he was done, it was a madd fight to get to this stuff. Enjoy!
Bagna càuda(Bunyacotta)
This is a family recipe from when i was a child. Everyone would hover over the pan, waiting for grandpa to finish. And he would shoo us away. Once he was done, it was a madd fight to get to this stuff. Enjoy!
Cooking Instructions
- 1
Slice garlic thinly, i use a razor blade. But just make sure its as thin as possible. Yes, use the entire head.
- 2
Place garlic in sauce pan and add 2 sticks of butter. It is crucial that you keep the temp as low as possible to prevent the butter from seperating.
- 3
You will simmer this for quite awhile. The goal is to have the garlic break down as much as possible. I would say at least 1/2 to 1 hour. Keep stirring and watch the heat.
- 4
After the garlic seems broken down, drain the olive oil from the anchovies and add the fillets to the garlic butter mixture. Try and seperate the fillets as you add them. This will help them break down as well.
- 5
Continue to cook on very low until the anchovies have broken down. You should now have a brownish sauce.
- 6
Now add the 1/2 and 1/2 little by little until the mixture is a lighter color. You still want this brown, but a lighter creamier brown. So add a little at a time until it looks good. You may use more or less depending on your tastes. The darker the sauce, the richer it is.
- 7
Peel off leaves of cabbage and set in a pile.
- 8
Slice up the bread into 2 inch x 3 inch pieces. Or to your taste.
- 9
Use the cabbage to scoop the sauce out of the sauce pan. While holding the cabbage with the sauce pooling in it, hold over the bread and eat. The drippings will fall onto the bread and then eat the bread. Of course you could just dip the bread in the sauce if you choose. But this is my familys tradition.
- 10
This does keep well in a container to reheat later if desired. If it doesnt get eaten up.
Similar Recipes
-
Bagna Cauda Anchovy Sauce Bagna Cauda Anchovy Sauce
This is my own variation of a recipe that was on a cookbook that I bought about 15 years ago.Acqua Pazza with Cod and Shrimp Heads -You can also use anchovy paste. Recipe by Yuuyuu0221
-
Easy Bagna Càuda in the Microwave Easy Bagna Càuda in the Microwave
This is a recipe I adapted from one of my favorite recipe books. I make it often.I recommend you serve this with celery or turnips, al dente broccoli, asparagus, etc. Be careful not to overheat the milk and garlic or it will overflow!!The garlic and anchovies already have some saltiness, so check the taste before seasoning with the salt at the end. Recipe by Kechauru recipe -
Bagna Cauda/ Warm Garlic Anchovy Dip Bagna Cauda/ Warm Garlic Anchovy Dip
Ancient food that takes your senses to another level! Get good quality anchovies and use plenty of garlic. Can be used in so many ways and freezes well if you make in large batches.
-
Irresistible Bagna Cauda with Shiitake Powder Irresistible Bagna Cauda with Shiitake Powder
I tried making Bagna Cauda with the "grated dried Shiitake" introduced on NHK-TV's "Gatten!" show, and it's so delicious I can't stop eating!Dried Shiitake's unique Umami taste component, Guanylate complements the Umami taste of other ingredients, making recipes much more delicious while reducing the salt required by 1/3.Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Cooking videohttps://youtu.be/sSgFj4XttCYForest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
-
3-Minute Microwave Shio-Koji Bagna Càuda 3-Minute Microwave Shio-Koji Bagna Càuda
I tried making this with shio-koji instead of anchovies, and it was very delicious.Recommended vegetables to serve this with are okra, broccoli, bell peppers, potatoes, and carrots. I used what I had at home, so served potatoes, carrot, shimeji mushrooms (all boiled), and cabbage (raw) This is too salty if you use too much, so just dip a little bit at a time. For 2-4 servings. Recipe by mi0921 -
Vegan Bagna Cauda without Anchovy Vegan Bagna Cauda without Anchovy
A recipe that I sort of made without much thought. Really appetizing especially for those who doesn't like anchovy . A great dip for hard bread. In the photo above, I had leftover daikon radish and turnip roots, so I tried it without peeling them!To make it even better, add the ingredients into the food processor from top to down. This improves the texture. The solid crumbs of walnuts and garlic will sink to the bottom. Scoop it up to enjoy the beautiful flavor and texture of the walnuts. Recipe by Yukoai_yukoi -
Bucatini and Sauce Bucatini and Sauce
Bucatini pasta is a hollow spaghetti, like a fire hose. I hope you give this a try.
-
Catalan "Pa amb Tomàquet" (bread with tomato spread) Catalan "Pa amb Tomàquet" (bread with tomato spread)
This is more a suggestion/hint than a recipe because it is SO simple (but effective)! This is the way we prepare bread to eat for breakfasts or starters in Catalonia, normally with sliced ham, "charcuteria" (cold cuts) or cheese. Enjoy!!
-
Big pot of caldo. Big pot of caldo.
My mama always makes this on cold days . And now so do I. My family loves it, and I hope yours will to. Enjoy. If you don't have a lot of people to feed make a small pot just add spices the same way only in less amounts to taste .
-
Pan-Baked Castella from Guri & Gura Pan-Baked Castella from Guri & Gura
I loved the picture book "Guri and Gura" when I was a kid. Now I have a daughter of my own who's almost three years old... When I decided to buy her this picture book, I wanted to try making the castella they make in the book. My daughter loves to eat and I'm sure she'll love both the cake and the picture book.According to the daughter of Mrs. Yamawaki, who illustrated the picture book "Guri and Gura," the castella cooked in a pan should puff up, just like it did in the story. And it's true -- the one we made puffed up pretty evenly. Of course, if you use a shallow pan or one with a low lid, the castella will stick to the underside of the lid. I recommend using a wok! For the size of a frying pan. Recipe by Mimi-nee -
Acqua Pazza made in a Tajine Acqua Pazza made in a Tajine
I wanted to try making this using a Tajine pot.Dry vermouth is a wine flavored with herbs, so it makes the dish smell great. You can also use it with other dishes that use herbs. Sweet vermouth makes it too sweet, so I recommend using dry vermouth when making this. For 2 people. Recipe by Yuripomu
More Recipes
Comments