2 vine ripe tomatoes, peeled, seeded and evenly diced Bring to the boil, and cook steadily until you can easily pierce the potato with a knife blade. Heat 1 tablespoon of the remaining oil in a small, shallow pan over medium heat. Transfer to a … Prepare the codfish by soaking in a pan filled with cold water and changing the water every few hours. Baccalà Mantecato (Creamed Stockfish) This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccala in Venice. 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. Reduce the speed to medium and incorporate the half-and- half gradually, then whip at high speed again. To add to the confusion, many of the abounding recipes for baccalà mantecato use salt cod and deliver a flavour From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf. I couldn't find deboned fish so had to estimate the quantities a bit. Cut the cod into 6-inch pieces and put … Do this for at least 24 hours - it may take longer depending how dried the cod is. Powered by the Parse.ly Publisher Platform (P3). 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. bay leaves, garlic, heavy cream, salt cod, extra-virgin olive oil and 1 more. I love baccala mantecato, but I do not use milk or cream. Baccalà Mantecato. Photos by Emiko Davies Salt if required. *The immersion blender works like a charm. In a large pot, dilute the broth with the water. Makes 2 cups. 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). If it is very dense, you can thin it with the cooking water (but be careful: too much water will make it too salty). I didn't end up with baccalà mantecato, but was reasonably happy with my baccalà spread. In the last week or so several people have asked me about baccalà mantecato, knowing that I always make it for Christmas Eve. 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. 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. Jay Jacob's journalism has appeared in many national magazines. If the cod has skin and bones, now is the time remove them. Then, pour the desalted Baccalà pieces into the boiling water, and cook 3 to 5 minutes, depending on the pieces thickness. Baccalà Mantecato is dried salted cod, boiled it in milk with garlic and served as mash on a piece of toasted bread. This is how I came to love Baccala. The potato was over powering and made it all bland. So, fill a pot with water and bring to boil. It breaks up the baccala and easily blends in the olive oil, garlic and cream. Yield: serves 8 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. Add the remaining onion and anchovy paste and saute for about 4 minutes, or until the onion is … Baccalà in Graticola con Peperoni Grilled (or broiled) baccalà with roasted peppers on the side. 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. Thus baccalà mantecato is a codfish cream. Dried stockfish needs to be soaked in water for 1-3 days before use, depending on the quality of the stockfish. Privacy and Disclosure. Not this one. Now raise the speed to high and whip the fish to lighten it. The recipe calls for too much olive oil for my taste, which gave the spread a bitter taste. Add the fish and cover. My family recipe calls for baccala, potato, fresh flat parsley, lemon juice, garlic, salt, pepper, and olive oil. 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. At the baccaro, Venetians take time for some small nibbles and a glass of wine wine known as … It's absolutely delicious! Here you will find some baccala recipes from Italy. Baccalà mantecato alla Veneziana This classic Venetian dish is one of the most delicious ways to prepare baccalà, salted cod imported from Europe. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Recipe: Baccalà Mantecato and Peperonata Bruschetta. This is a special way to prepare salt cod. Baccala Soup Palatable Pastime. I really didn’t know the full name of this dish until I was older. Keep mixing and add the remaining 1/4 cup cream. Baccalà Mantecato recipe. Anyone who says that they hate baccala should try this. 1/2 white onion, finely chopped. Ingredients: About 300 gr of dried cod, garlic, bay-leaf, salt,pepper,olive oil, parsley. Baccala Mantecato Alla Veneziana {Creamed Baccala}. Cover and bring to a boil with the lid slightly ajar. Bring a saucepan of water to the boil and add the drained cod, boiling for 3 minutes. One of my friends’ mother is a really good cook, and whenever I meet her, we always exchange recipes. This one is, of course, based in Venice. 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. 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. This salt cod preparation is not my usual Southern Italian fare. Had this in Venice and LOVED it. Reserve a cup of the cooking water. Your email address will not be published. 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. Discard the bay leaves. 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. Once the cod is soft but still holds it shape remove from the water. I make bacalhau almost every month, so I know how to use salt cod. It took a lot of garlic, salt, parsley to give it flavor. I love baccala mantecato, but I do not use milk or cream. Set up the electric mixer and flake all the fish into the bowl. As An Amazon Associate I earn from qualifying purchases. 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. Leave it in running cold water for 2 days. Soak the cod in cold water for 2 days, changing the water 3 times a day. Cook at a steady boil for 20 minutes skimming any foam that comes to the top. It is good as an hors d'oeuvre, an appetizer, or a main course, and great for parties. I love this recipe! Whenever my parents could find salt cod, we would enjoy it during the holiday season. Patate e Baccalà Baccalà with a tomatoey sauce, on a bed of potatoes. This was a waste of a beautiful piece of fish! Here is the traditional recipe for Baccalà mantecato thanks to Cook In Venice. Deselect All. Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Add garlic and bring to a boil. 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. 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. Put the spread in containers and store sealed, in the refrigerator, for up to a week. The ultimate favourite of mine, and interestingly, the oldest recipe on record: Baccalà Mantecato. The process was messy and I wasn't blown away by the result. Put it in a small pot covered with cold water. For this recipe… This my first time using baccalà in a recipe so bear that in mind when reading the rest. 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. 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. Baccalà in Veneto is dried cod whereas elsewhere in Italy, it is salt cod. Baccala recipes from Italy. Don't let it start to break apart. Tried Lidia's recipe because usually her recipes are good. Finally, season with pepper and beat it in to blend. 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.*. 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. Baccalà mantecato is important to our family, though, for more than its addictive savor. For this recipe, you want Baccalà poached into boiling water. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. 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. 2 tablespoons extra virgin olive oil.  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. extra Virgin olive oil { you may need more}, Grilled Polenta Crostini- A Master Recipe ». 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. A true delicacy from the Venice region. For the rest of you, here’s my recipe for baccala mantecato. Put the spread into containers and store sealed, in the refrigerator, for up to a week. My family recipe calls for baccala, potato, fresh flat parsley, lemon juice, garlic, salt, pepper, and olive oil. 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. Christmas is just not the same without Baccala Mantecato alla Veneziana. Lift it out of the cooking water, and let it drain and cool in a colander. 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. It brings lots of complex flavor to anything that it is spread on. It is creamed with olive oil, garlic and a little cream. At this point the whipped cod should be smooth and fluffy, almost like mashed potatoes but with texture. Baccala Mantecato Printable Recipe Here. At medium speed start adding the olive oil. Baccalà Mantecato. Serve on grilled slices of polenta, fresh slices of baguette, crostini, crudites, or crackers. Add the garlic and start the electric mixer at low speed to break up the fish. 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. Soak the salt cod overnight in a large bowl of cold water, changing the water often, to remove the excess salt. 1 clove garlic, finely minced. Cookbook cover image courtesy of Random House. Tasteless and just plain awful. COOKING THE BACCALÀ Depending on the recipe, the Baccalà requires different cooking times and techniques. It's a special dish that is usually served during the Christmas season in Northern Italy and it is wonderful with polenta crostini. The Best Italian Baccala Recipes on Yummly | Traditional Italian Baccala With Chickpeas, Italian Baccala, Italian Baccala Linguine ... Baccala Mantecato alla Veneziana All Our Way. Add freshly ground black pepper to taste. I love to serve this along with bagna cauda on Christmas Eve. 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. You may need extra olive oil depending on the cod. 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). 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