Bagna càuda (Bunyacotta).
Ingredients of Bagna càuda (Bunyacotta)
- Prepare of salted butter.
- It’s of flat anchovie fillets in olive oil.
- You need of garlic.
- It’s of Half and Half, less if needed to color.
- You need of crusty french bread or similar.
- You need of cabbage.
Bagna càuda (Bunyacotta) step by step
- Slice garlic thinly, i use a razor blade. But just make sure its as thin as possible. Yes, use the entire head..
- 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..
- 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..
- 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..
- Continue to cook on very low until the anchovies have broken down. You should now have a brownish sauce..
- 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..
- Peel off leaves of cabbage and set in a pile..
- Slice up the bread into 2 inch x 3 inch pieces. Or to your taste..
- 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..
- This does keep well in a container to reheat later if desired. If it doesnt get eaten up..
Recipe: Yummy Bagna càuda (Bunyacotta)