Bunyaculta Recipes

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ITALIAN CHEESE FONDUE



Italian Cheese Fondue image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 8

8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tablespoons chopped chives
Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

Steps:

  • Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.
  • Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.

BUNYA CALDA (OR BANYA CAUDA)



Bunya Calda (Or Banya Cauda) image

This recipe has been handed down from generation to generation in our family. Its an Italian recipe that we serve on special occasions. Our family tends to have this in the cold winter months, and as our Christmas meal. We also serve it for a great New Years meal. It's a great soup that is very rich.

Provided by USMCTankerWifeEgg

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

1 (10 1/2 ounce) can anchovies
1 (2 ounce) can cream of mushroom soup
8 -10 garlic cloves
1/2 pint whipping cream
1 pint half-and-half
1/2 cup real butter (1 cube)

Steps:

  • This is a single batch. As our family is enormous, we will do triple or quad batches to feed everyone.
  • Melt butter in a big pot.
  • Saute garlic and anchovies. Anchovies should melt away. They add the salty taste to this dish.
  • Add remaining ingredients, and cook on med-low for approximately 45 minutes.
  • Do not let boil.
  • Our family will buy french bread or your favorite Italian bread, cut into chunks, and dip it into the soup.
  • We usually have a plate of veggies such as cauliflower, broccoli,celery, green peppers (sliced) and carrots to use for dipping.
  • This is a very rich dish, and the veggies taste wonderful when dipped into the soup.
  • I am not sure if it is classified as a soup, but we have made it as a main meal. It is a very filling meal too!

BUNYACULTA



Bunyaculta image

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!

Provided by Nita

Categories     Italian Recipes

Time 15m

Yield 2

Number Of Ingredients 4

½ cup butter
1 cup garlic, thinly sliced
6 cups half-and-half
1 (2 ounce) can anchovy filets

Steps:

  • 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.

Nutrition Facts : Calories 1499.3 calories, Carbohydrate 53.7 g, Cholesterol 409.8 mg, Fat 132 g, Fiber 1.4 g, Protein 32.8 g, SaturatedFat 81.7 g, Sodium 1461.4 mg, Sugar 1.9 g

BUNYACULTA



Bunyaculta image

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!

Provided by Nita

Categories     Italian Recipes

Time 15m

Yield 2

Number Of Ingredients 4

½ cup butter
1 cup garlic, thinly sliced
6 cups half-and-half
1 (2 ounce) can anchovy filets

Steps:

  • 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.

Nutrition Facts : Calories 1499.3 calories, Carbohydrate 53.7 g, Cholesterol 409.8 mg, Fat 132 g, Fiber 1.4 g, Protein 32.8 g, SaturatedFat 81.7 g, Sodium 1461.4 mg, Sugar 1.9 g

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