This is a special way to prepare salt cod. The baccala should be a light color and have a whipped, mousse-like texture. Working with my hand mixer was a mission and I never got the consistency to what can be described as "fluffy" before adding quite a bit of the cooking liquid. Cut the cod into pieces and place in a pan and cover again with cold water and add the bay leaves and 1/2 cup cream. Baccala recipes from Italy. Leave it in running cold water for 2 days. If the cod has skin and bones, now is the time remove them. Cookbook cover image courtesy of Random House. You can sometimes find it conveniently pre-soaked and ready to use, which is where this recipe begins. Garnish with Italian parsley. In our household, my father was the chief cook of baccalà mantecato—it was his one culinary triumph—and that makes it all the more special to me. Add garlic and bring to a boil. Put it in a small pot covered with cold water. Privacy and Disclosure. Reduce the speed to medium and incorporate the half-and- half gradually, then whip at high speed again. When the baccalà is sufficiently soaked, cut it into small pieces—6 inches or so—and put them in a saucepan or deep skillet with at least an inch of water to cover. Salt if required. Baccalà Mantecato. We knew it simply as baccala mantecato. Tasteless and just plain awful. When he was head chef at Otto, James Kidman demonstrated this recipe … Bring to the boil, and cook steadily until you can easily pierce the potato with a knife blade. Here is the recipe for Baccalà Mantecato. I love baccala mantecato, but I do not use milk or cream. In a large pot, dilute the broth with the water. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Keep mixing and add the remaining 1/4 cup cream. The potato was over powering and made it all bland. Soak the salt cod overnight in a large bowl of cold water, changing the water often, to remove the excess salt. I love to serve this along with bagna cauda on Christmas Eve. If it is very dense, you can thin it with the cooking water (but be careful: too much water will make it too salty). Heat 1 tablespoon of the remaining oil in a small, shallow pan over medium heat. 2 tablespoons extra virgin olive oil. 25 ounces of baccalà (stockfish, already soaked) 1 or 2 cloves of garlic 1/2 cup of extra virgin olive oil Salt and pepper, to taste. Add the fish and cover. Whenever my parents could find salt cod, we would enjoy it during the holiday season. From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf. Baccalà Mantecato is dried salted cod, boiled it in milk with garlic and served as mash on a piece of toasted bread. Baccalà Mantecato (Creamed Stockfish) This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccala in Venice. Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. The recipe given here is from the Dogale Confraternita del Baccalà Mantecato, one of the many confraternita or associations (literally ‘brotherhoods’) in Italy charged as guardians of the most significant traditional local dishes. Put the spread in containers and store sealed, in the refrigerator, for up to a week. It is a link to Istria, my native region, where the imminent arrival of Christmas at our house (and everyone else's) was scented by the unmistakable vapors of dried codfish, cooking for hours and hours. Baccalà in Veneto is dried cod whereas elsewhere in Italy, it is salt cod. Recipe: Baccalà Mantecato and Peperonata Bruschetta. It is creamed with olive oil, garlic and a little cream. Ingredients: About 300 gr of dried cod, garlic, bay-leaf, salt,pepper,olive oil, parsley. It comes from Venice, and it’s essentially the same as Provençale brandade. Baccala Soup Palatable Pastime. Had this in Venice and LOVED it. Bring to a boil, set the cover ajar (rest it on a wooden spoon set on the rim of the pan), and cook at a steady bubbling boil for 20 minutes or more, until the cod is easy to flake but still has body and shape. The recipe calls for too much olive oil for my taste, which gave the spread a bitter taste. Bring a saucepan of water to the boil and add the drained cod, boiling for 3 minutes. 1/2 white onion, finely chopped. Once the cod is soft but still holds it shape remove from the water. This is one of our family's cherished holiday dishes, a creamy, garlicky appetizer spread, full of flavor, that we enjoy on everything—good crusty bread, grilled bread, carckers, crostini, bread sticks, carrot sticks, celery sticks, even spaghetti, gnocchi, risotto. After 2-3 minutes, remove from heat and let cool. This is how I came to love Baccala. If you use a food processor instead of a mixer, follow the same order of additions, and process as needed to form a light, smooth spread. I ended up adding lemon zest, a bit of lemon juice and some parsley to add a bit of freshness. Add freshly ground black pepper to taste. This salt cod preparation is not my usual Southern Italian fare. It's a special dish that is usually served during the Christmas season in Northern Italy and it is wonderful with polenta crostini. The white creamy paste made from beating the reconstituted salt cod into succulent submission (sometimes taking well over an hour) hits the palate’s high points: salty, savory, lush and rich. Add the remaining onion and anchovy paste and saute for about 4 minutes, or until the onion is … The ultimate favourite of mine, and interestingly, the oldest recipe on record: Baccalà Mantecato. Baccalà Mantecato or creamed cod is a typical Venetian dish and is prepared with a type of cod of Norwegian origin and accompanied by polenta, possibly white one or traditional polenta from Marano. On our recent trip to Venice, for lunch, we met up with a FaceBook friend who lives just outside of Venice, Monica Cesarato.Monica does a cicchetti (Venetian Style tapas) tour so we knew that she could lead us to some great Venetian bacari, or wine bars, where we could enjoy some cicchetti with a glass of the local white wine. As An Amazon Associate I earn from qualifying purchases. For this recipe, you want Baccalà poached into boiling water. This my first time using baccalà in a recipe so bear that in mind when reading the rest. My family recipe calls for baccala, potato, fresh flat parsley, lemon juice, garlic, salt, pepper, and olive oil. Rinse salt cod under cold running water until any salt on its surface is washed away. You can also freeze baccalà mantecato; the texture will not be as creamy but it will have good flavor and makes a delicious pasta sauce (recipe follows). 1 clove garlic, finely minced. In the last week or so several people have asked me about baccalà mantecato, knowing that I always make it for Christmas Eve. Here you will find some baccala recipes from Italy. This was a waste of a beautiful piece of fish! *The immersion blender works like a charm. But despite the expense, or the time and labor in its preparation, baccalà mantecato was the mark of a good cook in Istria, and many would stop in at a particular house not just for the hoilday greetings but also for a taste of the baccalà. Baccalà Mantecato. 2 vine ripe tomatoes, peeled, seeded and evenly diced I love baccala mantecato, but I do not use milk or cream. My family recipe calls for baccala, potato, fresh flat parsley, lemon juice, garlic, salt, pepper, and olive oil. Prepare the codfish by soaking in a pan filled with cold water and changing the water every few hours. I love this recipe! As soon as the water boils, remove from the heat and let the pot stand for 5 minutes, then remove the fish with a skimmer and lay it on absorbent paper to drain and cool. Put enough cold water to cover the fish in a pot with the fish, carrot, celery, and onion, and bring it to a boil over medium heat. I couldn't find deboned fish so had to estimate the quantities a bit. Not this one. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Baccalà Mantecato recipe. bay leaves, garlic, heavy cream, salt cod, extra-virgin olive oil and 1 more. The Best Italian Baccala Recipes on Yummly | Traditional Italian Baccala With Chickpeas, Italian Baccala, Italian Baccala Linguine ... Baccala Mantecato alla Veneziana All Our Way. Baccalà mantecato is important to our family, though, for more than its addictive savor. Anyone who says that they hate baccala should try this. Don't let it start to break apart. Set up the electric mixer and flake all the fish into the bowl. Add the garlic and start the electric mixer at low speed to break up the fish. Thus baccalà mantecato is a codfish cream. Creamy Dried Cod Mousse Baccalà or stoccafisso (dried cod), arrived in Venice in the 15th century thanks to Captain Querini, who, after shipwrecking in Lofoten in Norway and discovering this new lovely way of preserving fish of the local people, decided to bring it back to its native city. A true delicacy from the Venice region. Photos by Emiko Davies You may need extra olive oil depending on the cod. Soak the cod in cold water for 2 days, changing the water 3 times a day.  Baccalà ,  or stoccafisso, arrived in Venice in the 15th century thanks to Captain Querini, who, after shipwrecking in Lofoten in Norway and discovering this new lovely way of preserving fish of the local poeple, decided to bring it back to its native city. Cook at a steady boil for 20 minutes skimming any foam that comes to the top. At the baccaro, Venetians take time for some small nibbles and a glass of wine wine known as … These were not fish from our local waters, but a delicacy from Northern Europe, a fish that was brought in to be bartered and exchanged for olive oil and good Mediterranean wine, carefully selected and dearly bought. Christmas is just not the same without Baccala Mantecato alla Veneziana. Meanwhile, rinse the potato but leave it whole and unpeeled. Yield: serves 8 Baccala Mantecato Alla Veneziana {Creamed Baccala}. Cut the cod into small pieces and put in a mixing bowl with the paddle or if you have an immersion had blender use it.*. Baccala Mantecato, translated as mashed or worked cod, is a Venetian classic available throughout the year and typically served at intimate neighborhood cantinas called baccari. This one is, of course, based in Venice. Makes 2 cups. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). So, fill a pot with water and bring to boil. Baccalà alla Vicentina & alla Cappuccina Two classic preparations of the Veneto region: Simmered in milk (with garlic and other delights) and with a green sauce. I really didn’t know the full name of this dish until I was older. Then, pour the desalted Baccalà pieces into the boiling water, and cook 3 to 5 minutes, depending on the pieces thickness. The process was messy and I wasn't blown away by the result. Though he has been gone for many years, his masterful touch with this dish remains with me and inspires me; every time I make it now, I remember him, with every bite. extra Virgin olive oil { you may need more}, Grilled Polenta Crostini- A Master Recipe ». Deselect All. At medium speed start adding the olive oil. It took a lot of garlic, salt, parsley to give it flavor. You can also freeze baccalà mantecato; the texture will not be as creamy, but it will have good flavor and makes a delicious pasta sauce. This is the worst salt cod recipe I have ever tried. It is good as an hors d'oeuvre, an appetizer, or a main course, and great for parties. Transfer to a … Now raise the speed to high and whip the fish to lighten it. Preparation: Cut the cod into pieces and place them into a pan full of water. Jay Jacob's journalism has appeared in many national magazines. Put the spread into containers and store sealed, in the refrigerator, for up to a week. It's delicious and healthier. Cod Paté – Baccalà Mantecato in Italian is a creamy appetiser that is made especially during the festive seasons in Italy.This patè has been, and still is one of our family’s truly loved recipes and a traditional plate at Christmas and Easter. Reserve a cup of the cooking water. Cover and bring to a boil with the lid slightly ajar. To add to the confusion, many of the abounding recipes for baccalà mantecato use salt cod and deliver a flavour One of my friends’ mother is a really good cook, and whenever I meet her, we always exchange recipes. I make bacalhau almost every month, so I know how to use salt cod. Patate e Baccalà Baccalà with a tomatoey sauce, on a bed of potatoes. Baccalà mantecato alla Veneziana This classic Venetian dish is one of the most delicious ways to prepare baccalà, salted cod imported from Europe. Dried stockfish needs to be soaked in water for 1-3 days before use, depending on the quality of the stockfish. Finally, season with pepper and beat it in to blend. For this recipe… Here is the traditional recipe for Baccalà mantecato thanks to Cook In Venice. Tried Lidia's recipe because usually her recipes are good. For the rest of you, here’s my recipe for baccala mantecato. I didn't end up with baccalà mantecato, but was reasonably happy with my baccalà spread. 1 pound boneless baccalà (salt cod), soaked to remove salt, 1/2 cup poaching water from cooking the baccalà, A heavy-duty electric mixer with the paddle attachment or a food processor. Hosting Tips for an International Holiday Party – IWA Wine Accessories Blog, Homemade Italian Ravioli with Meat & Cheese Filling Tutorial, Grilled Marinated Venison Steak Tasty And Tender, Incredibly Tender Dry Aged Standing Rib Roast With Herb Rub, Italian Chocolate Toto Cookies |Traditional Christmas Treat, Chop Suey | Classic Chinese-American Recipe Like Mom Made. This Venetian classic of whipped cod calls for dried (unsalted) stockfish - somewhat confusingly, the Venetians call stockfish baccalà, which in the rest of Italy is salted cod. It brings lots of complex flavor to anything that it is spread on. Beat with the paddle at low speed to break the fish up more; drop in the minced garlic, and beat at medium speed while you pour in half the olive oil very gradually in a thin stream, then add the potato and incorporate it; continue beating at low speed as you gradually add the rest of the oil. COOKING THE BACCALÀ Depending on the recipe, the Baccalà requires different cooking times and techniques. Baccalà in Graticola con Peperoni Grilled (or broiled) baccalà with roasted peppers on the side. See the full recipe (and save and print it) here. Discard the bay leaves. Serve on grilled slices of polenta, fresh slices of baguette, crostini, crudites, or crackers. Do this for at least 24 hours - it may take longer depending how dried the cod is. Stoccofisso in Veneto means salt cod whereas in the rest of Italy it means dried cod. Cut the cod into 6-inch pieces and put … Your email address will not be published. Powered by the Parse.ly Publisher Platform (P3). 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