Baccala` Recipes by our Italian Grandmas! The local wine is great too.. stop by if you are in town. We hope that you enjoy them and of course if you have an original recipe that you would like to share with La Famiglia your are more than welcome to do so! Set up the electric mixer and flake all the fish into the bowl. His blog Luca’s Italy is all about discovering authentic Italian food and sharing the recipes that Italians really eat. 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. The process was messy and I wasn't blown away by the result. From the English language cookbook about Venice, Polpo. Italians nowadays mostly use instant polenta which takes a lot less stirring than the old type. A Feast of the 7 Fishes | Fettuccine with Baccalà Sauce Serves 4. Baccalà Mantecato. Baccalà mantecato is important to our family, though, for more than its addictive savor. (antipasto/secondo di pesce leggero) - Duration: 12:09. It took a lot of garlic, salt, parsley to give it flavor. Reserve a cup of the cooking water. The MSC blue fish tick; How does the MSC blue fish tick compare? Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. My family recipe calls for baccala, potato, fresh flat parsley, lemon juice, garlic, salt, pepper, and olive oil. Our approach Open sub navigation. 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. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. baccalà 1 small onion, chopped 1/4 cup olive oil, extra virgin 28 ounces canned tomatoes (crushed) Human translations with examples: baccalà, salt cod, bacalhau, saltfish, klippfish, codfish in wet. 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. Luca serves it with toasted polenta, the traditional Baccalà mantecato accompaniment, but you could also serve it with grilled bread. The finished dish, which has a light and fluffy consistency, is usually served with toasted polenta, still the staple carbohydrate in the Veneto and other northern regions. This is a typical codfish recipe from the beautiful town of Vicenza in Veneto, it is served in the classic way with polenta. 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. Codfish already cleaned and softened (to serve 6 people you need 1 kg of codfish), flour, onions, parsley, anchovies already cleaned, parmesan cheese, olive oil, butter, hot milk, salt and pepper We hope that you enjoy them and of course if you have an original recipe that you would like to share with La Famiglia your are more than welcome to do so! The Best Baccala` Recipes prepared by our Italian grandmothers following old traditions passed on for many generations. Baccala Mantecato – Creamed Cod Paste Sarde in Saor. What is sustainable seafood? Dried cod and the dishes made from it are known by many names around the world, many of them derived from the root bacal-, itself of unknown origin. If it is very dense, you can thin it with the cooking water (but be careful: too much water will make it too salty). Let us know which one is your favourite and join the sustainable seafood movement on Facebook. I love baccala mantecato, but I do not use milk or cream. It's absolutely delicious! I had great fish starters ( baccalà mantecato ) typical of this area ( Veneto ). Baccalà mantecato is important to our family, though, for more than its addictive savor. IlBoccaTV - Italian and Tuscan recipes 32,071 views 12:09 Cookbook cover image courtesy of Random House. Print. Il massimo traguardo nella preparazione del baccalà è raggiunto a Venezia, per molti buongustai, dal «baccalà mantecato ». 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. Voglio due palline di mantecato. It can be accompanied by polenta croutons which is certainly the most suitable version for an appetizer or accompanied by polenta as a main dish. Ingredients. Indeed, for much of its history, nobody did; it was cheap and kept very well, which made it an ideal food for the poor, and for others too, on Fridays (when eating meat was forbidden) and no fresh fish was available. Baccalà mantecato is one of the most iconic dishes of Venetian cuisine. 19 minutes ago. I didn't end up with baccalà mantecato, but was reasonably happy with my baccalà spread. 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