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Bonucada

A sauté of anchovies, garlic, butter, olive oil, and vegetables such as cabbage, bell peppers, and celery.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Olive and garlic are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 25,665 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Bonucada

Ingredients

Directions

  1. Saute butter, olive oil, garlic, and anchovies until the anchovies dissolve.

  2. Add chopped vegetables.

  3. Steam until all vegetables are tender.

Nutrition, whole recipe (rough)

317Calories
5 gProtein
26 gFat
19 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Broccoli1 cup chopped (156g)55
Bell Pepper1 medium (119g)31
Celery1 stalk (40g)6
Garlic1 clove (3g)4

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Cabbage + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Cabbage + celerytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,840 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Anchovies
Dissolve into the fat to add savory depth to the dish.
Butter
Adds richness and flavor to the fat used for sauteing.
Olive oil
Carries flavor and conducts heat for sauteing the aromatics and anchovies.
Cabbage
Forms the bulk of the vegetables and softens into tender strands when steamed.
Bell peppers
Add sweetness and tender texture once steamed.

The step that matters

Cooking the anchovies until they dissolve. Anchovies break down slowly in warm fat. If the heat is too high, the garlic can scorch and turn bitter before the anchovies melt into a smooth, savory base for the vegetables.

Swap the cabbage

How well each one fits the dish's main ingredients (butter, olive, pepper, celery, clove, garlic):

  1. Tomatofits better
  2. Capsicumfits better
  3. Spinachfits better
  4. Cabbagethe original

Fit is the average pairing score against butter, olive, pepper, celery, clove, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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