Bunyaculta Recipe - Allrecipes.com
Bunyaculta Recipe
  • READY IN 15 mins

Bunyaculta

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2003

I've seen this in Italian cookbooks and it's "Bagna Cauda." When my family makes it, after we saute the garlic and add the anchovies (but before the heavy whipping cream reduced by half!) we cook some steak in it, cut into dippable strips. After we remove the steak, we add some more garlic (because a lot sticks to the steak) and a little more anchovies and then add the cream. Note: You should stir the cream really quickly for it to blend the best. We love this stuff so much we have annual Bagna Cauda parties.

 
Most Helpful Critical Review
Mar 16, 2004

This was OK... but reminded me too much of Alfredo sauce and I was under the impression it was a much richer thicker sauce. The taste in itself was very good, but wasn't anything that would top the ordinary. I used 4 cups of heavy cream and 1 cup of milk. I also put in 2 cans of anchovies which gave it much more flavor. Did not change the amount of garlic or butter. I added a large pinch of flour (about 1 1/2 TBSP) thinking it would thiken up the sauce, but that did not help either. The mixture cooked for about 45 minutes med/low (simmering lightly) at which point I gave up on trying to get it to thicken. I give this a "B" and figure maybe I'll try it again since it's not very hard to make and now knowing that the sauce will never thicken to my desired consistency I will not need to cook it for longer than 20 minutes.

 

25 Ratings

Apr 19, 2006

I have learned that in the Italian countryside, it matters not what it is called, but that it is an awesome dish. My family has served this for years. We call it bunya cauda. I think it really just depends on the family for its pronunciation. We have substituted this for the traditional Christmas dinner. We tend to serve it with regular cabbage, bell peppers, cauliflower, broccoli and just basically our favorite veggies & italian bread. In my experience in making it, people either love it or hate it. Its all about the garlic! LOL

 
Aug 01, 2003

AWESOME! I added some shrimp, scallops, and spinach. Served it with pasta. Sort of like a seafood scampi. My husband was in heaven.

 
Sep 20, 2003

My husband and I love this stuff. He told me about it when we first started dating, and when I found this recipie on the site, I suprised him with it. IT is now addicting. It does take a little while for it thicken, but it is definetly worth the wait. I use a entire jar of minced garlic, and heavy cream instead of half and half.

 
Jun 10, 2003

This is an Italian recipe, and it is spelled "Bagna Calda."

 
Jul 30, 2003

Great party food! We too, call it Bania Caulda meaning "hot sauce" or something like that in Italian. Anyway, it serves more than 2. I saute' the garlic in butter and olive oil in an electric frying pan on low, then add the anchovies and let it all simmer then add a Tablespoon of vinegar (an Italian lady told me to do it) and mix well. We never put cream in it, but if I did I would not put in very much. Then we have a tray of assorted veggies and sliced French or Italian crusty bread, and folks stand around the same electric pan, using the bread as a "plate" and dip the veggies in the hot sauce and use the bread to catch the drips and munch away. Great conversation starter and so good with some good red wine!

 
Sep 20, 2003

I'm amazed to see this recipe here. It is an old recipe passed down in our family and we call it Bunyaculda, but it is the exact same recipe. It is delicious, especially with green peppers and italian bread. But, just as Nita warned...it's very garlicy and you'll stink for weeks after. P.S. I've seen it spelled a million different ways... another version is Bagna Caöda.

 

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Nutrition

  • Calories
  • 1499 kcal
  • 75%
  • Carbohydrates
  • 53.7 g
  • 17%
  • Cholesterol
  • 410 mg
  • 137%
  • Fat
  • 132 g
  • 203%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 32.8 g
  • 66%
  • Sodium
  • 1461 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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