Bagna càuda (Bunyacotta)

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Bagna càuda

(Bunyacotta). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Bagna càuda

(Bunyacotta) is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It's enjoyed by millions every day. {Bagna càuda

(Bunyacotta) is something which I've loved my entire life. They are nice and they look fantastic.|They're fine and they look fantastic. Bagna càuda

(Bunyacotta) is something which I've loved my entire life.}

Many things affect the quality of taste from Bagna càuda

(Bunyacotta), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bagna càuda

(Bunyacotta) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Bagna càuda

(Bunyacotta) estimated approx 1 hour 30 mins.

To begin with this recipe, we must prepare a few components. You can cook Bagna càuda

(Bunyacotta) using 6 ingredients and 10 steps. Here is how you can achieve it.

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!

Ingredients and spices that need to be Take to make Bagna càuda

(Bunyacotta):

1. 2 stick salted butter
2. 2 can flat anchovie fillets in olive oil
3. 1 head garlic
4. 1/4 cup Half and Half, less if needed to color
5. 1 loaf crusty french bread or similar
6. 1 head cabbage

Steps to make to make Bagna càuda

(Bunyacotta)

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.

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So that is going to wrap it up for this special food Recipe of Award-winning Bagna càuda

(Bunyacotta). Thanks so much for your time. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!