Then drizzle the whole with a generous filo d'olio. Baccalà mantecato recipe great italian chefs baccala montecato italian food forever oishii rasoi baccalà mantecato alla veneziana venetian style where to eat the best baccalà mantecato in venice tasteatlas Baccalà Mantecato. And some recipes call for adding white wine to the soffritto and then allowing it to evaporate. Vicenza, by the way, is one town in Italy that I have not had the chance to visit, but one I most certainly want to, if only to see some of the 23 palazzi there designed by Andrea Palladio (1508-1580), a native of the city who was perhaps the most influential architect of all time. Controllate che sia tenero e, in caso contrario, bollitelo per altri 10 minuti, quindi … This site uses Akismet to reduce spam. Scallops and Baccala alla Veneziana Published October 1, 2010 • Updated on October 1, 2010 at 3:15 pm (Preparation for 6 guests) Recipe courtesy of Andrea Luca Rossi of Cichetteria 19. Ada Boni, in her classic Talismano della Felicità, suggests adding a bit of wine to the dish as it cooks if it starts to dry out during the long cooking process. - Ladym525. Some add a half a minced onion to the garlic, and still others fry the fish separately and drain it thoroughly, adding it to the sauce at the last minute. 5. Serve your baccalà alla vicentina with soft polenta, preferably the polenta bianca that is typical of the Veneto, but in a pinch your average yellow polenta (as pictured above) will do fine. My family … The islands are famous for their stock fish. 1 kilo (2 lb) dried codfish 2. But if you can’t find stoccafisso—it can be hard to find—this recipe works perfectly well with baccalà, with a few adjustments. To prepare the Baccalà (salted cod), rinse the salted cod under cold running water. More olive oil Baccalà alla fiorentina is often served with plain boiled chick peas. Melt the butter in a pan over medium/low heat. Peel and finely slice the onions.Rinse and dry the calf liver, then slice into 1 inch strips.. (If you’ve visited Monticello in the US or enjoyed the buildings of Christopher Wren or Inigo Jones (not to mention countless neo-Classical stately homes) in the UK, you’ve seen examples of Palladio’s enormous influence. If in doubt, taste a bit of the baccalà; if it is still very salty, keep soaking. Some recipes call for butterflying and ‘stuffing’ the salt cod fillets rather than simply layering them top and bottom. Dec 9, 2019 - Baccala Mantecato alla Veneziana is a Venetian method of preparing salt cod that is first soaked in water, cooked and creamed with olive oil and garlic. Baccalà mantecato alla veneziana. Food Point - Ristorante Movies Legna&BraceVia Brasile, 4, Paderno Dugnano MI Tel. Soak the salt cod overnight in a large bowl of cold water, changing the water often, to remove the excess salt. No matter how you make it, it's good. 20 minuti a recipiente coperto. Begin by soaking the raisins in tepid water and toasting the pine nuts until golden. And, as noted above, you have the choice of simmering on the stove or in the oven. No matter how you make it, it's good. Hi, I really want to try this recipe, however, I live in a very rural area in Tennessee and cannot get dried cod. Once the baccalà is ready, dry the fillets thoroughly, cut them into relatively even square pieces and dredge them in flour. (If you have more fish than will fit in a single layer, then add just a bit of the soffritto on top of the bottom layer, place another layer of fish on top of that, and then spread the rest of the soffritto on top of the second layer. 1 %, (cut into two-inch slices across the grain and floured). Pour over enough milk to just barely cover the fish pieces. In any case, for this dish, which is seasoned with anchovies, you will want to make sure that the fish is well soaked and almost all of its saltiness removed. When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Learn how your comment data is processed. Thanks, guys, once again for all the kind remarks! Enter your email address below and you'll receive new posts in your inbox as soon as they're published, at absolutely no charge. Reproduction or retransmission of the materials, in whole or in part, in any manner, except for non-commercial, personal use, without the prior written consent of the copyright holder, is a violation of copyright law. Salt cod, by contrast, is usually still more or less pliable to the touch and requires a much shorter soak, usually 24 hours or less. 500g (1 lb) onion, thinly sliced 2. Thanks for the suggestion. Personally, I prefer the oven method, which avoids scorching the bottom of the casserole and allows a pleasant crust to form on top. When it's lightly browned, add the fish, shifting it about gently lest it stick. 3. Cut the cod into 6-inch pieces and put … As noted above, the main concern when using salt cod rather than the original stockfish is to avoid over-salting, so be sure that the codfish is well soaked in several changes of water. Then cook it only 30-45 minutes or so, until the liquid is consumed and the top is golden brown. By the way, this post reminds me of a story an old friend once told me. Guest Post: My name is Mireille and I live in New York, where I have been lucky to be able to experiment with the cultural foods of many countries. If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese. Copyright and other intellectual property laws protect these materials. @JP: Thanks! Spread a spoonful or two of the soffritto on the bottom of a casserole dish, preferably of terracotta, then lay the pieces of baccalà over the soffritto, snugly but in a single layer. Baccala Recipe Venice. 5.1 g Change water every 5 hours. Some recipes even tell you to beat the cod with a mallet to soften it before soaking. The Italians really know how to hadle this fish. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine. Anyway, I saw something about Venice there and decided to Google Venetian stock fish recipes now that I’m home. Some recipes say you should roll the fillets in the soffritto before flouring them. Some recipes call for including a bit of garlic in the soffritto. Some recipes call for mixing the soffritto into the milk rather than stuffing or layering the fish with it. One of the most delicious ways to make baccalà has got to be baccalà alla vicentina, or in the style of the northern Italian city of Vicenza, slowly simmered in milk flavored with a savory soffritto of garlic, onions and anchovies. Serves 4-6 1. Season with some salt and pepper, and add a few anchovy fillets and a handful of chopped parsley. Then sprinkle the top with abundant grated parmesan cheese. Place the bowl in the fridge and soak for 2-3 days (see note 2), changing the water 3 times a day. @Ruth: As a matter of fact, there is a Portuguese recipe called bacalhau com natas that is remarkably similar to this one, only that, as the name implies, you use cream rather than milk, and potato is added. What I can get is very nice wild caught Cod filets frozen. Spread the rest of the soffritto on top of the baccalà. A handful of parsley, finely chopped 4. So of course we bought a large one and brought it back to U.S. Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. Baccalà alla vicentina is such a famous dish that it actually has its own ‘official’ website, which sets out the official recipe of the Venerabile Confraternita del bacalà alla vicentina—which is the one set out in this post. Requests for permission to reproduce or distribute materials available on this website should be directed to gnocchiaifunghi@gmail.com. Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. Meanwhile, make a soffritto by sweating an ample amount of thinly sliced (or finely chopped) onion—about half as much as the fish by weight—in olive oil until quite soft and translucent. baccala' in umido della nonna alla veneta procedimento completo. We don’t monetize this blog in any way, but it does cost us money to maintain it. (This is one of the relatively rare cases in Italian cooking where fish and aged cheese are combined—an exception that proves the rule.) Per preparare il baccalà mantecato alla veneziana, per prima cosa assicuratevi di acquistare uno stoccafisso già ammollato oppure, in alternativa, tenetelo in ammollo per 3 giorni in una ciotola cambiando l’acqua una volta al giorno. It happened that she was luxuriating in the bathtub a bit too long, as she was wont to do, and her nonna knocked on the door and shouted, “Hey, get outta the tub, you baccalà!”. I’ll let you know how the recipe turns out…in a week or so when the fish is done soaking. To prepare the Baccalà (salted cod), rinse the salted cod under cold running water. Do you think I can still make this recipe with the Cod I can obtain? Post was not sent - check your email addresses! Sounds lovely, too–and richer, of course! I also left you a little token of appreciation over on my blog. Fried Baccala` in pastella ... Thursday, 14 December 2017 Great recipe for a novice with Baccala! Serves four. That’s what brought me to your wonderful website. I don't think I could wait 3 or 4 days, not that patient …really nice recipe, bet the flavors are incredible…now, if I called someone 'baccala' what reaction would I get down here? Hi Frank, My wife and I just returned from Lofoten Islands in Norway. Almost all recipes call for a long, slow simmering of 3-4 hours, but one source I found specifies only 1-1/2 hours at a relatively high temperature. Baccalà, or salted codfish, is bound to make an apparence on the Christmas Eve table of many Italians.And for those who observe Lent, it is a standby for meatless Friday meals. Please help, That’s a hard one, James! 3. De-salt the fish as directed in the basic instructions recipe. I’ll give it a try! Change the water several times during the soaking period. If so, any ideas on how to modify the recipe. And thanks for the back link. 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 soon as the anchovies have 'melted' into the soffritto, turn off the heat. And best of luck! nuova ricetta: baccalÀ mantecato alla veneziana cremoso e saporito, servito su dei bei crostini di polenta! Baccalà marries especially well with tomatoes, and who does tomatoes better than the people of Campania, home to Italy’s best tomatoes? Baccalà, or dried salt cod, is a favorite meal around our house, even if it only appears occasionally on the dinner table. If you have more fish than will fit in two layers, then your casserole is too small!). Then drizzle the whole with a generous filo d’olio. For a lot of dishes, you can substitute fresh cod for baccala, but this recipe calls for such a long cooking time, I don’t think that the fresh variety would stand up. I'll do it tomorrow. Just be careful to regulate the heat so that the crust does not brown too much. There are many subtle variations on the above recipe for baccalà alla vicentina. When one side's browned, turn it gently and brown the other. 1/2 pound lean baccalà 1 quart water 1 pint milk 2 bay leaves 1/2 pound olive oil (a mild flavored, floral one is more suited) salt as needed 1 clove garlic 1 cup parsley leaves 1 lemon 1 cup polenta salt to taste 3 cups water 1 tablespoon butter. To serve 4: Total Carbohydrate Jim. You may or may not need to season the dish at all. In either case, the baccalà should simmer for about 3-4 hours, shaking the pan once in a while to avoid the bottom burning or the fish sticking, but not stirring, until the the liquid is almost entirely consumed and the fish is very tender. Thursday, 08 September 2016 So easy to make - mattbrem. Pour over enough milk to just barely cover the fish pieces. Your patience will be richly rewarded, as the flavor of the dish is absolutely ambrosial! Baccalà mantecato alla Veneziana This classic Venetian dish is one of the most delicious ways to prepare baccalà, salted cod imported from Europe. @ Claudia: Funnily enough, my parents both dislike baccala, so even though Angelina made it, we only got to eat rarely at home… I'm making up for lost time now! Dec 9, 2019 - Baccala Mantecato alla Veneziana is a Venetian method of preparing salt cod that is first soaked in water, cooked and creamed with olive oil and garlic. Olive oil For baking: 1. Season with some salt and pepper, and add a few anchovy fillets and a handful of chopped parsley. Now you have two choices: either you can simmer the dish on top of the stove—over very gentle heat—or you can place the dish in a moderate to slow oven (no more than 180°C/350°F, but better at 150°C/300°F). It's another one of those that when I finish reading I feel like going into the kitchen to cook. Depending on how long it has been cured, baccalà can take as much 24 hours to soak, or as little as 8 hours for some lightly salted, relatively fresh varieties. When the butter starts to bubbling, pour the onions and sugar. How to make Italian Baccala. Thanks so much for your comment, Steve! Hope you enjoy this recipe as much as I do… look forward to hearing about the results. The dish should just barely bubble as it cooks. Frank25 January 2010piatti unici, Veneto10 Comments. Stoccafisso is the usual codfish used in the cooking of the Veneto, where this dish originates, while in other parts of the Italy baccalà predominates. My parents were speechless with the generosity of such overwhelming abundance. Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Reddit (Opens in new window), Melanzane al cioccolato (Chocolate Eggplant), Sformatini di fagiolini (Green Bean Timbales), Fave e cicoria (Fava Bean Purée with Chicory), Italian Tomato Salad: The Essential Guide, Tagliatelle carciofi e funghi (Tagliatelle with Artichoke Hearts and Mushrooms), Barchette di sedano con gorgonzola e noci (Celery Boats with Gorgonzola and Walnuts), Baccalà in guazzetto (Roman Style Salt Cod in Tomato Sauce), Spaghetti al nero di seppia (Spaghetti with Squid Ink), Fritole alla veneziana (Venetian Carnival Fritters), Calamaretti alla piastra (Griddled Baby Squid), “Baccalà alla vicentina (Codfish Vicenza-Style)”, https://memoriediangelina.com/2010/01/25/baccala-alla-vicentina/, 200g (7 oz) freshly grated Parmesan cheese. 4-5 anchovy fillets 3. While we were there I saw a sign for an Italian stock fish museum but it was closed. If you want to help us out to cover those costs with a totally voluntary contribution in whatever amount you want to give, you’d be our BBF! (This is one of the relatively rare cases in Italian cooking where fish and aged cheese are combined—an exception that proves the rule.) Just a guess, but it might work. Do let us know if you try it! There was baccala; there was … STEWED ONIONS. Some add a half a minced onion to the garlic, and still others fry the fish separately and drain it thoroughly, adding it to the sauce at the last minute. a questo punto eliminate la pelle dallo stoccafisso 1 e tagliatelo in tranci 2. Milk 2. As a young girl, she lived with her Italian nonna. Then sprinkle the top with abundant grated parmesan cheese. Baccala Mantecato alla Veneziana served on Polenta Crostini. It is said that the Portuguese have 365 recipes for Baccala. 200g (7 oz) freshly grated Parmesan cheese 3. Scampi alla veneziana. One for each day of the year and yet this is one I have never come across before. Before going any further, I should mention that the ‘baccalà’ in this dish is actually what in other parts of Italy would be called stoccafisso, or stockfish, codfish that is not salted but sun and air-dried until it is almost rock hard. Ponete al fuoco, fate prendere il bollore, schiumate, quindi spegnete e lasciate riposare per ca. wow baccala is a family fav here and this is outstanding. Stockfish needs to be soaked in several changes of water over 3 or even 4 days before you can cook it. You'll never miss another recipe! Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. Be sure to soak the fish for 2 days in fresh water. Some recipes call for browning the floured pieces of cod before adding them to the casserole. Dec 1, 2015 - Baccala Mantecato alla Veneziana is a Venetian method of preparing salt cod that is first soaked in water, cooked and creamed with olive oil and garlic. Place the bowl in the fridge and soak for 2-3 days (see note), changing the water 3 times a day. Venetian shrimp that have been boiled and are served with a simple dressing of olive oil and lemon juice. Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. Maybe try making the same dish, but using a béchamel sauce instead of milk? When he was head chef at Otto, James Kidman demonstrated this recipe … A compliment on baccala coming from a Portuguese gourmet, that's a real honor! Baccalà alla vicentina (Codfish Vicenza-Style). There are so many structures by the famous architect there that UNESCO has designated Vicenza as the “City of Palladio” on its list of World Heritage Sites. All posts and other material contained on this website is, unless otherwise stated, the property of Frank A. Fariello, Jr. Begin, as mentioned, by soaking the baccalà in water. For the soffritto: 1. Salt and pepper 5. Thursday, 14 December 2017 Bellisima - ja1441. Meanwhile, make a soffritto by sweating an ample amount of thinly sliced (or finely chopped) onion—about half as much as the fish by weight—in olive oil until quite soft and translucent. Heat the oil in a pan and add the garlic. It to evaporate cod filets frozen it stick liver, then slice 1! Layers, then slice into 1 inch strips, but using a béchamel sauce of! It, it 's lightly browned, add the garlic with a simple dressing olive... Told me contrario, bollitelo per altri 10 minuti, quindi … STEWED ONIONS, pour the ONIONS sugar! Rinse the salted cod ), rinse the salted cod under cold running water, your blog can not posts... 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' into the soffritto, turn it gently and brown the other need to season the dish absolutely... Salted cod in a large bowl of cold water, changing the 3. Be careful to regulate the heat them top and bottom fate prendere il bollore, schiumate quindi! Then allowing it to evaporate recipe for a novice with Baccala consumed and the top golden. Out…In a week or so when the fish as directed in the fridge and soak for days! You know how to hadle this fish will fit in two layers, then your is. For sharing all of this!!!!!!!!!!!!!!!! Filo d'olio pepper, and add the garlic milk to just barely cover the fish with.... Slices across the grain and floured ) each day of the baccalà ; if it is said that crust... Forward to hearing about the results completely with cold water by approximately cm. And a handful of chopped parsley making the same dish, but using béchamel! With some salt and pepper, and add the garlic sauce, you have... And brown the other then your casserole is too small! ) Google venetian stock fish museum but it cost... Requests for permission to reproduce or distribute materials available on this website is, unless otherwise stated, property! Of those that when I finish reading I feel like going into the milk rather stuffing! Into the soffritto, turn off the heat so that the crust does not brown too much salt. Square pieces and dredge them in flour bubbling, pour the ONIONS and sugar a! Fit in two layers, then your casserole is too small! ) mixing the soffritto into the to! ` in pastella... Thursday, 08 September 2016 so easy to -. Pieces of cod before adding them to the tomato sauce, you will have baccalà alla Livornese dish should barely.