I have been eating Baugna Caulda since the late 50's when my Nonie made it. It should never ever never have cream of mushroom soup. That is not how to make it. Cream and butter only with the garlic and anchovies. No soup to try and stretch it. NEVER!!!!!
I grew up in a heavy Italian small town in Central Illinois. The recipe that was drilled into my head was anchoives, butter, garlic, and sometimes heavy cream. It is listed as a dip in food sites.
I love this recipe-----I would be interested to know your Italian last name-as this recipe has also been in my family as a tradition for many many years-maybe we are related!!
Wonderful recipe, but I think 2oz of anchovies and a 10 1/2 oz can of mushroom soup works better :D Even the kids like this one if I halve the garlic. I usually put fresh oregano with the veggies too. I even get compliments from the neighbours about the wonderful aroma!
I remember eating this when I was a kid, I'm so happy to have found this recipe! It really is extremely good, very flavorful and good for you.
Our family does a Banya Calda at least once a year. Usually in the fall as a preventative to sickness, LOL. Because of all the garlic. But really all of us girls in my family LOVE it! The men on the other hand stay away for the day. LOL