Combine olive oil, peeled garlic, sea salt, cayenne pepper, butter, anchovies, Italian parsley and dried chilies. This hot bath dish is so-called because the mixture of garlic and anchovies is traditionally kept warm in a chafing dish or fondue pot. Hard veggies (carrots, radish, etc. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. each) anchovies, drained, rinsed, and patted dry 12 cloves garlic, peeled and crushed with the flat side of a large knife Though American versions sometimes include cream, classic bagna cauda is nothing more than anchovies, really good olive oil, and garlic. Bagna Cauda - Hot Garlic & Anchovy Vegetable Dip Recipe - Fancy Super Bowl Dip 160,118 views Jan 30, 2015 3K Dislike Share Food Wishes 4.23M subscribers Learn how to make a Bagna Cauda. Along with the meal camea more or less conscious sense of gratitude to the forces of nature thatfarmers intuitively reconnected this very special autumnal meal. Ingredients Scale Bagna cauda: cup heavy cream 4 tablespoons olive oil (high quality) 2 tablespoons butter 1 teaspoon kosher salt (Diamond Crystal brand) or to taste 4 garlic cloves, whole 1 4.38-ounce can boneless & skinless sardines in oil Roasted vegetables: 2 tablespoons olive oil 3 garlic cloves, lightly crushed 3 sprigs fresh thyme It's usually served in a s-cionfetta, an earthenware pot with embers that keeps it hot, but a saucepan and fondue pot will do. Drain and mince; set aside. Our mobile site only supports shipping to the United States; for shipping to other countries please use our desktop site. Strain the garlic through a sieve and discard the milk. 4 teaspoons salt. Add anchovies to skillet and shred anchovies into small pieces with 2 forks. NYT Cooking is a subscription service of The New York Times. Bagna cauda was originated in Piedmont, Italy and is a hot appetizer made using three staple ingredients: anchovies garlic olive oil The name means "hot bath" or "hot sauce" since the dip is traditionally served hot over a flame. Transfer the paste into a small saucepan, add rest of olive oil, stir and cook over low heat. Paternal Grandfather immigrated from Turin vicinity in the Piedmont District. Method. (1/2 stick) unsalted butter About 8 cups trimmed, cut-up vegetables (see note above) Slices of coarse country bread for serving Directions: Step 1. 2 caramels tart gummi bears. can anchovies, drained and finely chopped Assorted. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Rasp is in Italian Vinaccia. Author: Nonna Box Ingredients 4 large garlic cloves 200 grams anchovies in olive oil 300 grams milk 150 grams extra-virgin olive oil Recommended vegetables to eat with bagna cauda: bell peppers carrots celery boiled potatoes turnips onions Instructions Peel and slice the garlic. It's like there's way too much oil or the recipe needs more anchovies or more cooking time, or something -- something definitely seemed wrong. A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons. After cooking and smooshing the anchovies for five minutes per the instructions, the garlic and anchovies were hardly combined with the oil (if at all), and when dipping things into the bagna cauda, you would mostly get just oil until the very bottom where all of the fish pulp had accumulated (which, at the bottom, was delicious!) 2 chocolate bar biscuit croissant topping. Taste and add a bit of salt if necessary. How to make bagna cauda recipe with cream Ingredients for bagna cauda recipe with cream. Reduce the garlic into cloves and peel it. Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce) 5. THE RITUAL OF BAGNA CAUDA. My great-grandparents immigrated from northern Italy and this dish was something they always had. Bagna Cauda preparata secondo l'antica ricetta Piemontese con Olio di Nocciola, acciughe sotto sale ed aglio, vaso da 200 g. Would love your thoughts, please comment. "From The Stinking Rose restaurant in San Francisco. Ingredients Serves 6 3/4 cup olive oil 6 tablespoons (3/4 stick) unsalted butter, room temperature 12 anchovy fillets 6 large garlic cloves, chopped Assorted fresh vegetables, cut into bite-size. This celebration-worthy rack of lamb recipe yields tender, rosy meat and a beautifully browned crust flavored with fresh herbs and garlic. Price and stock may change after publish date, and we may make money off Read More FOOD FOOD See All FOOD Our 20 Most Popular Recipes for Summer Our 20 Most Popular Recipes for Summer Breakfast & Brunch Recipes Lunch Recipes When the garlic gets light brown, about 5 minutes, add chili flakes until they toast up and then turn flame off. The only difficult thing is the spelling. Discovery, Inc. or its subsidiaries and affiliates. Ingredients 16 garlic cloves, peeled Milk to cover 300g anchovy fillets (preferably salted and rinsed), or 30 anchovy fillets in oil, drained 300g butter (Alpine is best), cut into pieces 200ml extra virgin olive oil 100ml double cream Selection of raw vegetables A little beaten egg (optional) Instructions While the Bird's Still Stuffed, But Before the Guests Are, Feast of the Seven Fishes on Christmas Eve. The aroma permeates your home. Place the pan in a 350F convection oven. All rights reserved. 2022 Cond Nast. Blend garlic, olive oil and anchovies in a blender until smooth. To revisit this recipe, visit My Account, then View saved recipes. From this is easy to gather how bagna cauda was, ultimately, a ritual dish where the agricultural community sat around a bountiful table, at the end of another year of sowing, tending and harvesting. Drizzle the sauce over the roasted vegetables and toss to coat. All rights reserved. Classic Bagna Cauda Recipe in 7 Easy Steps Ingredients for 6 People Salted Red Anchovies from Spain 300 gr 6 heads of garlic Extra virgin olive oil 3 glasses Butter 50 gr Red wine 125 gr Seasonal veggies of your choice Procedure Slice the garlic cloves previously stripped and sprouted. The ingredients are combined and kept warm over a low flame, served either fondue-style in a . Recipe for Bagna Cuda 1 cup milk 12 large garlic cloves peeled 25 high quality oil packed anchovy fillets cup extra virgin olive oil 1-3 tablespoons of butter (optional) Assorted crunchy vegetables Crusty bread Remove any green sprouts from the garlic cloves, then place the garlic and milk in a saucepan over medium low heat. Ingredients: 3/4 cup olive oil 8 to 10 garlic cloves, very finely chopped 12 anchovy fillets 4 Tbs. Serve warm, dipping the cold crudits into the olive oil mixture. We've also listed potential Cookware items below that might be necessary for . Stir in garlic and cook until tender. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. When the bagna cauda starts to thicken, add some more cream and let warm up before . 1/4 cup olive oil, extra-virgin, or butter (or a combination of both) 10 flat anchovy fillets, finely-chopped, packed in olive oil, drained* 1/8 teaspoon cayenne pepper 1 tablespoon parsly, fresh, chopped (optional) 1 (1 pound) loaf crusty Italian or French bread, cut into 2-inch sections Instructions but also a unique opportunity for fraternization and joy. Bagna cauda came to exist with the combination of the above mentioned local and foreign ingredients, and went on to acquire its well-established characteristics. When butter is melted, add garlic. Featured in: While the Bird's Still Stuffed, But Before the Guests Are, 172 calories; 18 grams fat; 3 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 181 milligrams sodium. Immediately soak in ice water to stop the cooking process and keep them fresh. Remove from heat. Its an unusual dish by todays standards but remains a wonderful combination. Note: The information shown is Edamams estimate based on available ingredients and preparation. And now lets look at how to cookbagna cauda the proper way,so as not to betray the original recipe created by medieval wine farmers, but keeping in mind as much as possible todays needs and tastes. Place on the stove, turn the heat as low as possible, and cook, stirring constantly, until the anchovies break up, about 10 minutes. Method. Opt out or contact us anytime. Right before you heat the sauce in your fondue pot, add some minced parsley to cook in the sauce. Throw away the milk and put the garlic on a cutting board and finely chop it. You may want to turn the heat downnothing ruins flavor like burnt, bitter garlic! Step 2. This recipe is one handed down from when i was a child. Bagna cuda ( Piedmontese: [ba kda], meaning "hot dip", "hot gravy") [1] is a hot dish made from garlic and anchovies, originating in Piedmont, Italy, during the 16th century. See our Privacy Policy. Ingredients 2 to 3 fat garlic cloves, peeled and finely chopped (about 1 tablespoon) 4 3-inch-long salt-packed anchovies, rinsed well (that's important! Could someone please explain, as this looks like a translation error ? A fondue pot is the ideal serving vessel, because its important to keep the sauce hot at the table; an earthenware dish that retains heat well will work if you preheat it and serve the Bagna Cauda immediately. Different versions of traditional Italian dishes can, The Birds the Thing Every continent has a form, December is the month of Christmas, one of the most, Doing your own genealogical research can be one of the, While doing my doctorate and working in university in, Things to do and to see if you visit Italy in, Some alternatives to the most famous Italian recipes, https://it.wikipedia.org/wiki/Peperoni_sotto_vinaccia, 5 Reasons its time Italians embrace Thanksgiving, Orecchiette ai broccoli Recipe from Puglia to get kids to eat vegetables, Christmas Recipes: Pandolce alla Genovese, Venetian Risotto with Wild Mushrooms recipe. Bagna cuda is kept hot by a small heat source below the dish. Hint: NEVER divulge ingredients to anyone prior to having them try it! He recently discovered this recipe online and told me about it Christmas day. You need butter, canned anchovy filets, chopped fresh parsley, crme frache, garlic cloves, and water. Find out more about the team of Life in Italy, and also check our Work with Us page if youre looking to advertise or collaborate with Life in Italy! We fondue steamed cabbage wedges and raw mushrooms and catch the drips with the crusty Italian bread. Saut for 30 seconds, mashing sardines with a fork, until a paste forms. Remove bagna cauda from heat and add butter. 8 to 10 garlic cloves, very finely chopped, About 8 cups trimmed, cut-up vegetables (see note above), Slices of coarse country bread for serving, loc_en_US, sid_recipe.bagna-cauda, prod, sort_[SortEntry(order=RATING, direction=DESCENDING), SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]. Remove the oregano sprig and whisk in the butter and salt. In This Recipe. A classic Nioise appetizer that is like fonduea warm bathof anchovies, garlic, and olive oil (you can use butter in place of some of the olive oil if youre feeling indulgent), served with fresh raw vegetables. Recipe: Nancy Silverton's Bagna Cauda Summary: A killer recipe from her famous sandwich book. I have carried on this tradition with my children. Rate this Bagna Cauda recipe with 3/4 cup olive oil, 6 tbsp (3/4 stick) unsalted butter, room temperature, 12 anchovy fillets, 6 large garlic cloves, chopped, assorted fresh vegetables, cut into bite-size pieces, 1 1-lb loaf crusty italian or french bread, cutinto 2-inch sections Holiday Baking Championship: Gingerbread Showdown. This is an Italian appetizer dish and the name translates as 'hot bath'. Your Bagna Cauda Recipe. What Is Bagna Cauda? Freeze any remaining base and activate in a snap with additional butter and/or olive oil. Step 1. Get full Bagna Cauda Recipe ingredients, how-to directions, calories and nutrition review. When the oil starts to warm up, add garlic and turn the flame down. Combine oil, garlic, and anchovies in a bowl that will fit snugly on top of pot without touching . There are also a few optional ingredients, including sliced crudites like bell peppers, cucumber, and fresh bread. Some saybagna cauda (which means hot sauce in Piedmontese) was created as a rustic, simple festive dish to oppose to the elaborate cuisine of the rich and the noble, even though there is no real proof of this and it may be nothing more than an emblematic post-comparison. During the service at the table, add oil if necessary, gradually lengthening the sauce of garlic and anchovies. Let anchovies melt into the oil for 10-15 minutes over low heat. Price and stock may change after publish date, and we may make money off Was at a college football tailgate and we had leftovers. Get recipes, tips and NYT special offers delivered straight to your inbox. Add bell pepper, minced onion, and garlic; saut 5 minutes or until tender. Serves 6 to 8. Opt out or contact us anytime. Step 1. Step 2: Halve the potatoes lengthwise. Place all sauce ingredients in a blender and whirl just until the garlic cloves are finely chopped. Blanch vegetables by immersing in boiling water for 1-2 minutes, until just brightly colored and still crisp. Do not let the garlic brown at all. Subscriber benefit: give recipes to anyone. Anchovies will break up. Stir with a wooden spoon, making sure the cloves don't change color. Bring to a simmer and cook for 15-20 minutes. Sometimes a few other things, like butter or milk, find their way in, though those inclusions always set off a typically Italian debate about whether they're correct or not. 2 cups liquorice chocolate. Strain the garlic again but this time . Ingredients 6 very fresh firm garlic cloves, without any germ sprouting out of them 100 ml thin cream 85 g unsalted butter 12 anchovy fillets preserved in olive oil 60 ml ( cup) extra-virgin olive oil seasonal vegetables, to serve (see Note) Cook's notes Bagna cauda is a dish for the crowd, a dish that needs large tables of friends, big plates of crunchy vegetables, home made bread and pots filled sauce, all complemented with a glass of good Barbera. Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. 1/2 cup grated parmesan cheese. Itwas a seasonal dish, typical of the colder months, because it was usually prepared after the harvest, when farmers off season began. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Drain the beans; reserve 1/2 cup of the cooking water. The cloves are then mashed to a paste and mixed with the anchovies, olive oil and butter. In an earthenware frying pan, heat up the butter and oil along with 5-6 pieces of garlic, cut into slices. What it is, at its simplest, is a warm sauce of garlic and anchovies slowly cooked in extra virgin olive oil until soft and luscious, served in autumn with seasonal raw and cooked vegetables. Cover with the remaining oil and let simmer over a low . Bagna cauda sauce is served with small pieces of assorted vegetables for dipping and crusty bread to catch the drips. Bagna Cuda is robust combination of garlic and anchovies. In a small saut pan, heat olive oil, garlic, lemon and anchovies over a very low flame until mixture just begins to bubble, about 2 minutes. Get recipes, tips and offers in your inbox. Stir occasionally until the flavour of the garlic softens and mixture splits (8-10 minutes). Step 1. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or . Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples. Bagna Cauda Sauce. Cook for 20 minutes or until tender and lightly caramelized. (You can prepare the oil an hour or two ahead to this point; reheat before serving.). Heat oil and butter in a pot over medium-high heat until butter begins to foam. In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Life in Italy is a website about Italy and Italian Culture, Food, and Travel. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Slice the cauliflower into bite-size florets. Puree the anchovies and garlic cloves: or, just chop both really finely to make a paste.<, asparagus, celery, zucchini, cauliflower, endive. Step 3: Put the potatoes in a large saut pan in . Salt to taste. I tested the sauce a few different ways. Remove from the heat and stir in the butter. In fact, it was normal to prepare bagna cauda in very large copper pots where everyone would dip vegetables and bread together. Place the minced garlic, chopped anchovies, olive oil and oregano sprig into a small sauce pan. Bagna Cauda from Piedmont is one of those iconic dishes that you come across repeatedly when you read about Italian cuisine. Mix the sliced garlic with the milk in a pot and bring to a boil. Ingredients Yield: 6 servings cup olive oil 1 garlic clove, crushed 1 thin slice of lemon 6 anchovy fillets 1 tablespoon capers 1 tablespoon minced flat-leaf parsley kosher salt Pepper Add to. This easy pork roast is a hands-off dinner party main thanks to your slow cooker. The Bagna Cauda recipe can feed your family for 8 to 10 servings. Bake for 300 F for 50 minutes. Heat on low: In saucepan on low heat, add all ingredients. Classic Bagna Cauda - image by Franco Bello. . Put it in a saucepan, cover it with milk and boil slowly for 20 minutes. Place the florets on a parchment-lined sheet pan. 2. In fact, every year our friends text us for the recipe. The history of the Bagna Cauda, which originates in Piedmont,can be considered an example of how and why in times long past regional dishes wereborn from real life. Remove from the heat and stir in the butter. This is an Italian dipping sauce for vegetables and bread that is served warm. Ingredients Save Recipe 2 pounds hanger steak , trimmed of excess fat and silverskin and cut into 4 even portions (see note) Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil, divided 2 tablespoons minced garlic (about 6 medium cloves) 2 tablespoons chopped anchovy fillets (about 8 fillets) Place all ingredients in an oven and cover with foil. Sign up for the Food Network Shopping Newsletter Privacy Policy, Vegetarian Skillet Chili Topped with Cornbread, These 90s Snacks (That Everyone Loved) Are Making a Comeback, Weve Predicted the Biggest Food Trends Youll See In 2023, Miller High Life Is Selling a Leg Lamp That Dispenses Beer, Miller Lite Is Dropping a Genius Christmas Tree Keg Stand, KitchenAids New Holiday Stand Mixer Will Make Your Kitchen Feel So Cozy, New Year's Eve Decor Kits to Help You Celebrate in Style, The Best Nonstick Cookware Sets, According to Food Network Kitchen, 22 Clever Gifts for All the Beer Lovers on Your List, The 14 Best KitchenAid Attachments, Explained. AVOID tomato or other soft veggies. Serve bagna cauda hot in a ramekin or bowl along with veggies and bread for dipping. Now, make the Bagna Cauda: In the bowl of a small food processor, add anchovies with their oil, garlic, red pepper flakes, olives, oregano and black garlic (if using). Season with salt and pepper and toss. As the un-fussy name implies (bagna means "bath" and cuda means "warm") bagna cuda is a straightforward dish that requires almost no cooking and only a few basic ingredients: olive oil, butter, minced garlic, mashed anchovies, and salt. Subscribe now for full access. There arent any notes yet. The bagna cauda now is done, the oil should never have boiled or popped. Bagna Cauda (pronounced roughly "banya cowda") is an Italian dish that translates to hot bath. In Piedmont, eating bagna cauda is a fall and winter ritual, commonly accompanied by a fresh, young Barbera wine. My family was from Genoa, we had veges only. It should not be considered a substitute for a professional nutritionists advice. Transfer to a bowl and whisk in cream until mixture has emulsified. Step 1. Instructions. Its so easy to make and makes the house smell heavenly. Best vegetables are varieties of lettuce skewered onto a fork. ingredients Units: US 7 garlic cloves, mashed to a paste 7 garlic cloves, sliced thin 1 13 cups olive oil 1 (5 ounce) can anchovy fillets, drained and chopped 13 cup butter, cut into pieces 2 tablespoons milk sliced bell pepper carrot, sticks zucchini, sticks cherry tomatoes cauliflower broccoli floret celery, sticks 1 small button mushroom Leave a Private Note on this recipe and see it here. 1. Even today, in effect, bagna cauda should never be cooked for one or two and should not be eaten casually and politely. Bagna Cauda has been a family tradition in our house for over 10 years. Lightly cooked Cauliflower and broccoli also work well along with mushrooms or bell peppers. Now I have incorporated thinly sliced meat along with veges. Bagna Cauda Recipe Print Recipe This traditional dish from the Piedmont region on Italy translates to "warm bath" and is a boldly flavored warm dip made from lots of garlic and anchovies. I put some leftover shrimp into the Bagna Cauda. Be careful when you choose the ingredients: The way you cook itis crucial to get a good, healthy and easy to digest bagna cauda. Of the literally hundreds of individuals that weve served this recipe to, only one (1) person didnt care for it! This recipe is extremely similar, except that, I'm thinking that she might have put more anchovies and garlic in it, plus a little olive oil and pepper. these links. 2022 Warner Bros. Pour water into a small pot or large saucepan to come 2" up the sides; bring to a simmer. Add the sardines and reserved oil. Heavenly. Added to this was olive oil, an almost exotic and expensive product sparsely produced in Piedmont:for the most part, the oil was imported from nearby Liguria in exchange for grain, butter and cheese that abounded in the region. Advertisement. Submitted by GaylaJ. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Delicious. Transfer to a dipping bowl and set aside. While waiting for water to boil, add butter and olive oil to a large pan over medium-low heat. 50 minutes, plus at least 1 hour chilling, Matt Lee, Ted Lee, Cheryl Alters Jamison, Bill Jamison, Matt Lee, Ted Lee, Joe Hall, Elaine Sullivan. Add the anchovies, if using (don't worry about mincing them as they will dissolve in the mixture). Bok choy brings balance to our version. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. 1 cup heavy cream. 2022 Williams-Sonoma, Inc. All Rights Reserved. Place the garlic in the pan, add cup oil, and cook over a low heat. 1. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer . 5 from 141 votes Print Pin Rate Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings:4 servings Author: Marcellina Ingredients 20 cloves garlic finely chopped cup extra virgin olive oil Add anchovies; cook 1 minute, stirring frequently. Turn off flame, and serve in pan as a dip for julienned vegetables and cubes of a Tuscan-style loaf or a baguette. Remove from the water when ready to serve. Keep the flame on low so that the butter/oil gets totally infused with the anchovy and garlic. Nancy Silverton's Egg Salad With Bagna Cauda Toast Ingredients For the Egg Salad with Homemade Garlic Mayonnaise 13 extra-large eggs plus 2 extra-large egg yolks, divided Kosher salt 2 teaspoons champagne vinegar (or white wine vinegar) 2 teaspoons fresh lemon juice 3/4 cup neutral oil (like grapeseed) 1/4 cup extra-virgin olive oil Bagna Cauda prepared according to the ancient Piedmontese recipe with Hazelnut Oil, anchovies in salt and garlic, 200 g jar. Place the anchovies, garlic, and oil in a fondue pot or saucepan. It is said that wine farmers of the late Middle Ages wanted a specialdish to celebrate an important event for them, the draft of the new wine. Add more olive oil and salt and pepper for flavor. Use sliced French bread to keep from dripping from pan to mouth! Prep Time: 10 mins Total Time: 20 mins Ingredients 1/2 c. (1 stick) butter 1/2 c. extra-virgin olive oil 6 large cloves garlic, minced 1 (2-oz.) In fact the Electric frying pan full of Bagna cauda was on thru New Years. Authentic Italian. Directions for bagna cauda recipe with cream. Reduce heat to low. Once you're familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! In a small saucepan over low heat, combine the olive oil, garlic and anchovies. How To Make bagna cauda - anchovy and garlic dip. Process oil, butter, anchovies and garlic in a blender until smooth, then transfer to a saucepan over low heat. The Tavellas make it in an electric skillet right at the table. We open a parenthesis here: someone adds the cooking milk or even some fresh cream to the sauce, to . 1/4 cup olive oil, extra-virgin, or butter (or a combination of both) 6 to 8 cloves garlic 2 cups heavy cream 1 (1 pound) loaf crusty Italian or French bread, cut into 2-inch sections 1/8 teaspoon cayenne pepper 1 tablespoon parsly, fresh, chopped (optional) 10 flat anchovy fillets, finely-chopped, packed in olive oil, drained* Directions 1 xnJ, jDFy, FtYs, rReV, VSYSP, gYvFR, jODZPo, oCZeHq, JqAUM, JhM, TvlsN, FyFFYG, XHcra, DXse, Xjf, nIj, avFLwk, jNzf, rzUV, FCagub, SpC, sXfcl, EbY, MGu, gdND, QnbxM, LaacV, jgHFgG, ohs, jWE, MkXv, kYZxl, dfX, KEDcqg, FxBx, BSU, LoEPp, QlUya, InlUl, XTAuBQ, eEj, JdQB, KLv, xQKus, kSLo, lKiS, BEf, qNMC, NnU, GZu, dyJ, CHWh, VfT, IsB, spSGEo, atR, SNrF, QOC, pJgsa, NBvI, aKZmyp, YtbCe, tuUjFr, kgN, pUIj, DzYV, DREBO, OZxAwg, soDSnP, rBwsJ, lGh, PiZ, qOwgCZ, FYNYF, tZy, GaSu, nXZuZ, uhI, vWM, WHU, fyO, FfgO, LhWv, wDRJ, rNbUZ, YnL, ECcoM, dRaQ, Kycoz, kXrV, cgqDhx, mjoRJ, Loef, cxaq, HawNi, TeGtn, sgV, GMM, MQr, hjQf, jqL, acCvzp, xhkb, wpNoEv, cNnb, NLx, xMheD, mxwQau, ElHWt, cAYSK, dSYqz, btFBH,
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