It is creamed with olive oil, garlic and a little cream. Leave it in running cold water for 2 days. Add freshly ground black pepper to taste. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Salt if required. I make bacalhau almost every month, so I know how to use salt cod. Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Tasteless and just plain awful. 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. My family recipe calls for baccala, potato, fresh flat parsley, lemon juice, garlic, salt, pepper, and olive oil. Add the garlic and start the electric mixer at low speed to break up the fish. 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. This salt cod preparation is not my usual Southern Italian fare. A true delicacy from the Venice region. Here you will find some baccala recipes from Italy. The baccala should be a light color and have a whipped, mousse-like texture. Baccala recipes from Italy. At this point the whipped cod should be smooth and fluffy, almost like mashed potatoes but with texture. 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. Put the spread into containers and store sealed, in the refrigerator, for up to a week. I love baccala mantecato, but I do not use milk or cream. 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). So, fill a pot with water and bring to boil. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 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. Don't let it start to break apart. 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. Makes 2 cups. Patate e Baccalà Baccalà with a tomatoey sauce, on a bed of potatoes. Baccala Soup Palatable Pastime. Anyone who says that they hate baccala should try this. 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. It brings lots of complex flavor to anything that it is spread on. For the rest of you, here’s my recipe for baccala mantecato. 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. Bring to the boil, and cook steadily until you can easily pierce the potato with a knife blade. Reduce the speed to medium and incorporate the half-and- half gradually, then whip at high speed again. 2 tablespoons extra virgin olive oil. Reserve a cup of the cooking water. 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). I couldn't find deboned fish so had to estimate the quantities a bit. Baccalà Mantecato is dried salted cod, boiled it in milk with garlic and served as mash on a piece of toasted bread. You may need extra olive oil depending on the cod. When he was head chef at Otto, James Kidman demonstrated this recipe … Whenever my parents could find salt cod, we would enjoy it during the holiday season. 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. Baccalà mantecato is important to our family, though, for more than its addictive savor. From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf. 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. Deselect All. We knew it simply as baccala mantecato. 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. For this recipe, you want Baccalà poached into boiling water. 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. Baccalà mantecato alla Veneziana This classic Venetian dish is one of the most delicious ways to prepare baccalà, salted cod imported from Europe. I didn't end up with baccalà mantecato, but was reasonably happy with my baccalà spread. Baccalà Mantecato. Discard the bay leaves. Same as Provençale brandade little cream of this dish until I was n't blown away the! 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