5 - 6 cups
How to cook Bunyaculta (Bagna Cauda)
- 1 (2 ounces) can anchovy filets
- 1/2 cup butter
- 1 cup garlic, thinly sliced
- 6 cups half-and-half
- 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.
- Serve hot as dip.
- Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.
The Bunyaculta (Bagna Cauda) is a very affordable dish. Delicious, simple, and easy recipe.
An Italian favorite, Bagna Cauda
is a warm anchovy and garlic dip served with fresh vegetables as an appetizer. Literally translated from Piedmontese dialect, it means "warm sauce". Bagna Cauda
is usually served with cardoons, fennel, peppers, celery and carrots, much like Pinzimonio.
This recipe for Bunyaculta (Bagna Cauda) serves/makes: 5 - 6 cups
The Bunyaculta (Bagna Cauda) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Anchovy
Preparation Method: Appetizer