Ingredients
- Olive oil
- 8 cloves garlic, minced
- 6 anchovies, optional
- Large pinch chili flakes
- Salt and pepper
- 1 tablespoon minced parsley leaves
Directions
In a hot pan, pour a good amount of olive oil in. When the oil starts to warm up, add garlic and turn the flame down.
Add the anchovies, if using (don't worry about mincing them as they will dissolve in the mixture). The anchovies should cook in the garlic oil until the garlic becomes brown and the anchovies dissolve.
When the garlic gets light brown, about 5 minutes, add chili flakes until they toast up and then turn flame off. Add more olive oil and salt and pepper for flavor.
Right before you heat the sauce in your fondue pot, add some minced parsley to cook in the sauce.
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By Momma Weller
on December 22, 2011
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Are you pazzesco? You would NEVER use butter, this recipe is almost identical to my Nonna's! Only the finest Olive Oil is to be used. Good Heavens! She would have a fit if someone used butter! My kids love this stuff, it's a wonderful appetizer, kudos to the chef! I'm making it for Xmas Eve, and Nonna's Cioppino, family tradition in Southern California!
By laurencesausa
on January 16, 2011
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This seems to be the only correct recipe for Banga Calda on line. Hooray !
It could explain Banga Calda is an Italian version of Fondu.
You simmer the ready oil in a heated pot of some type and cook vegetables and meat, or fowl cubes or slices just as you would a Fondu Chinoise (which substitutes water/wine, water, with or stock w/oil to cook the items.
Chinoise is usually consumed at the end of the meal much like a soup broth...hence, less oil and more stock or wine mix.
Butter? Never. In an Itelian kitchen. Who in Italy even uses butter for anything? Try to find it in Italy. They think you're crazy for asking !
An Italian of 62 years in age....
By ndeborah53_12526178
Douglasville, 49
on January 06, 2010
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Gosh why are you putting chili flakes and using olive oil instead of butter?.....you are trying to mess up a basic Italian New Year's treat. All you need is butter, tuna, as much garlic as you can stand with cabbage, Italian bread or celery to dip in it.
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