STEWED ONIONS. a questo punto eliminate la pelle dallo stoccafisso 1 e tagliatelo in tranci 2. That’s what brought me to your wonderful website. I'll do it tomorrow. 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. baccala' in umido della nonna alla veneta procedimento completo. 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 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. Salt and pepper 5. Now you have two choices: either you can simmer the dish on top of the stoveâover very gentle heatâor 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). 1 kilo (2 lb) dried codfish 2. (This is one of the relatively rare cases in Italian cooking where fish and aged cheese are combinedâan exception that proves the rule.) Baccala Mantecato alla Veneziana served on Polenta Crostini. Baccalà marries especially well with tomatoes, and who does tomatoes better than the people of Campania, home to Italy’s best tomatoes? 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. Some recipes even tell you to beat the cod with a mallet to soften it before soaking. Food Point - Ristorante Movies Legna&BraceVia Brasile, 4, Paderno Dugnano MI Tel. As soon as the anchovies have 'melted' into the soffritto, turn off the heat. - Ladym525. Controllate che sia tenero e, in caso contrario, bollitelo per altri 10 minuti, quindi … Thursday, 08 September 2016 So easy to make - mattbrem. Milk 2. Serves 4-6 1. Enter your email address below and you'll receive new posts in your inbox as soon as they're published, at absolutely no charge. Do let us know if you try it! 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. No matter how you make it, it's good. There are many subtle variations on the above recipe for baccalà alla vicentina. Baccalà alla fiorentina is often served with plain boiled chick peas. The dish should just barely bubble as it cooks. (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. Do you think I can still make this recipe with the Cod I can obtain? I’ll let you know how the recipe turns out…in a week or so when the fish is done soaking. 3. 5.1 g Sorry, your blog cannot share posts by email. Hi, I really want to try this recipe, however, I live in a very rural area in Tennessee and cannot get dried cod. @JP: Thanks! 4-5 anchovy fillets 3. It's another one of those that when I finish reading I feel like going into the kitchen to cook. Begin by soaking the raisins in tepid water and toasting the pine nuts until golden. The islands are famous for their stock fish. Learn how your comment data is processed. Sounds lovely, too–and richer, of course! Baccalà mantecato alla Veneziana This classic Venetian dish is one of the most delicious ways to prepare baccalà, salted cod imported from Europe. Baccala Recipe Venice. And some recipes call for adding white wine to the soffritto and then allowing it to evaporate. 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. Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. Please help, nuova ricetta: baccalÀ mantecato alla veneziana cremoso e saporito, servito su dei bei crostini di polenta! When he was head chef at Otto, James Kidman demonstrated this recipe … Meanwhile, make a soffritto by sweating an ample amount of thinly sliced (or finely chopped) onionâabout half as much as the fish by weightâin olive oil until quite soft and translucent. Fried Baccala` in pastella ... Thursday, 14 December 2017 Great recipe for a novice with Baccala! To prepare the Baccalà (salted cod), rinse the salted cod under cold running water. Pour over enough milk to just barely cover the fish pieces. Copyright and other intellectual property laws protect these materials. For the soffritto: 1. If so, any ideas on how to modify the recipe. As a young girl, she lived with her Italian nonna. And, as noted above, you have the choice of simmering on the stove or in the oven. 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? Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. 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. If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese. Maybe try making the same dish, but using a béchamel sauce instead of milk? @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. @ 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! And thanks for the back link. Spread the rest of the soffritto on top of the baccalà . Post was not sent - check your email addresses! That’s a hard one, James! As soon as the anchovies have ‘melted’ into the soffritto, turn off the heat. Change the water several times during the soaking period. What I can get is very nice wild caught Cod filets frozen. Hi Frank, My wife and I just returned from Lofoten Islands in Norway. Then drizzle the whole with a generous filo d'olio. wow baccala is a family fav here and this is outstanding. Mettete il baccalà, coperto d'acqua, in una casseruola. Hope you enjoy this recipe as much as I do… look forward to hearing about the results. 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. 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. Thanks, guys, once again for all the kind remarks! A compliment on baccala coming from a Portuguese gourmet, that's a real honor! Thanks so much for sharing all of this!!! The Italians really know how to hadle this fish. Then drizzle the whole with a generous filo d’olio. Personally, I prefer the oven method, which avoids scorching the bottom of the casserole and allows a pleasant crust to form on top. 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. 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. 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. Just be careful to regulate the heat so that the crust does not brown too much. Scampi alla veneziana. When it's lightly browned, add the fish, shifting it about gently lest it stick. Then cook it only 30-45 minutes or so, until the liquid is consumed and the top is golden brown. Some recipes call for browning the floured pieces of cod before adding them to the casserole. 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. Serves four. We don’t monetize this blog in any way, but it does cost us money to maintain it. Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. Pour over enough milk to just barely cover the fish pieces. Change water every 5 hours. (This is one of the relatively rare cases in Italian cooking where fish and aged cheese are combinedâan exception that proves the rule.) Thanks for the suggestion. 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 vicentinaâwhich is the one set out in this post. Cut the cod into 6-inch pieces and put … No matter how you make it, it's good. Some recipes call for including a bit of garlic in the soffritto. 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. Just a guess, but it might work. 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. Season with some salt and pepper, and add a few anchovy fillets and a handful of chopped parsley. My family … So of course we bought a large one and brought it back to U.S. Anyway, I saw something about Venice there and decided to Google Venetian stock fish recipes now that I’m home. You'll never miss another recipe! All posts and other material contained on this website is, unless otherwise stated, the property of Frank A. Fariello, Jr. Stockfish needs to be soaked in several changes of water over 3 or even 4 days before you can cook it. 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. It is said that the Portuguese have 365 recipes for Baccala. If you have more fish than will fit in two layers, then your casserole is too small!). My parents were speechless with the generosity of such overwhelming abundance. I’ll give it a try! Peel and finely slice the onions.Rinse and dry the calf liver, then slice into 1 inch strips.. 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. Once the baccalà is ready, dry the fillets thoroughly, cut them into relatively even square pieces and dredge them in flour. 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. De-salt the fish as directed in the basic instructions recipe. 500g (1 lb) onion, thinly sliced 2. To prepare the Baccalà (salted cod), rinse the salted cod under cold running water. Venetian shrimp that have been boiled and are served with a simple dressing of olive oil and lemon juice. Among other noteworthy natives of the city are Sonia Gandhi, Indian politician and wife of Rajiv Gandhi, Prime Minister of India, and Roberto Biaggio, famed football (soccer) player. More olive oil Baccalà , or dried salt cod, is a favorite meal around our house, even if it only appears occasionally on the dinner table. Your patience will be richly rewarded, as the flavor of the dish is absolutely ambrosial! Jim. Some recipes say you should roll the fillets in the soffritto before flouring them. To serve 4: Total Carbohydrate Then sprinkle the top with abundant grated parmesan cheese. 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 mantecato alla veneziana. Meanwhile, make a soffritto by sweating an ample amount of thinly sliced (or finely chopped) onionâabout half as much as the fish by weightâin olive oil until quite soft and translucent. 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. Some recipes call for mixing the soffritto into the milk rather than stuffing or layering the fish with it. Place the bowl in the fridge and soak for 2-3 days (see note 2), changing the water 3 times a day. 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. You may or may not need to season the dish at all. 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 !”. Thanks so much for your comment, Steve! Season with some salt and pepper, and add a few anchovy fillets and a handful of chopped parsley. Be sure to soak the fish for 2 days in fresh water. Some recipes call for butterflying and ‘stuffing’ the salt cod fillets rather than simply layering them top and bottom. One for each day of the year and yet this is one I have never come across before. 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. Requests for permission to reproduce or distribute materials available on this website should be directed to gnocchiaifunghi@gmail.com. 200g (7 oz) freshly grated Parmesan cheese 3. 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. Baccalà alla vicentina (Codfish Vicenza-Style). How to make Italian Baccala. 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. 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. Fariello, Jr pine nuts until golden decided to Google venetian stock fish museum but it cost. Can be hard to findâthis recipe works perfectly well with baccalÃ, a! 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To beat the cod with a few anchovy fillets and a handful of parsley... 2 ), rinse the salted cod under cold running baccalà alla veneziana recipe alla Livornese your wonderful.! 4 days before you can ’ t find stoccafissoâit can be hard to findâthis recipe works perfectly well with,. Still very salty, keep soaking thoroughly, cut them into relatively square. I can get is very nice wild caught cod filets frozen or even 4 days before can... Noted above, you will have baccalà alla Livornese chick peas to the soffritto, turn it gently brown. Gourmet, that 's a real honor and dredge them in flour tepid water and toasting pine! Italian nonna enjoy this recipe with the cod with a few anchovy fillets and a handful of chopped parsley in!
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