I am wondering if there are any Italians or Italian-Americans who would be able to make an article on Bunia Couda (unsure of spelling). This is mentioned by Michael Garibaldi in A Distant Star. His father always made it for him on his birthday. He smuggles the ingredients onboard B5 and he and Dr. Franklin relish the meal.
I've tried every spelling variation I can think of to Google the spelling and recipe, but no luck. DragonMage 13:49, 30 June 2009 (UTC)
- There's a link to a recipe on the Alfredo Garibaldi article, though of course the Garibaldi family recipe may vary somewhat. And it's spelt Bagna Cauda. For the record though: -
- "It's kind of an ltalian fondue. See, you start off with a pint of olive oil, extra virgin. Yeah. And then you melt about a quarter pound of butter into it. Then you take garlic, lots and lots of garlic and anchovies--"
- "Anchovies? Forget it. Too much salt. And no bread."
- "Come on, doc. No salt, no bread, no anchovies? No bagna cauda."
- – A Distant Star
- So that would mean: -
cloves garlic, crushed (lots)
1 1/4 lb. butter, melted
salted anchovies
2 cup olive oil
- There's no mention of pepper, but then that may be much easier to get on the station as it's most likely grown in hydroponics.
Blind Wolf 18:45, 30 June 2009 (UTC)
In response to the previous article about "Bunia Couda" I used to have this as a child about once a year. It was a big tradition for our big family, my Mom and Aunts would spend most of the day cooking while we would play outside and wait for it to be done. The main ingredient is Half and Half, which you add in slowly and let it cook down after you have sauteed the garlic and anchovies in a bit of butter or olive oil. Then you add the remainder of the oil and the half n half slowly over the next 5 to 6 hours. We would use about 5 or 6 cartons of half n half because of the size of our family. We served it with French or sourdough bread and Endives. Yummy!
Oh...you can find me on facebook @ Terri Lynn Vona, if you have anymore questions or comments about the "Bunia Couda" recipe. No one else I've ever spoke to has ever even heard of it before, I always tell them they don't know what they're missing!