Baccalà Mantecato is dried salted cod, boiled it in milk with garlic and served as mash on a piece of toasted bread. The recipe given here is from the Dogale Confraternita del Baccalà Mantecato, one of the many confraternita or associations (literally ‘brotherhoods’) in Italy charged as guardians of the most significant traditional local dishes. Add the garlic and start the electric mixer at low speed to break up the fish. This one is, of course, based in Venice. 2 tablespoons extra virgin olive oil. Baccalà in Graticola con Peperoni Grilled (or broiled) baccalà with roasted peppers on the side. It brings lots of complex flavor to anything that it is spread on. In a large pot, dilute the broth with the water. Put the spread in containers and store sealed, in the refrigerator, for up to a week. Baccalà mantecato alla Veneziana This classic Venetian dish is one of the most delicious ways to prepare baccalà, salted cod imported from Europe. Bring a saucepan of water to the boil and add the drained cod, boiling for 3 minutes. 1/2 white onion, finely chopped. 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). The Best Italian Baccala Recipes on Yummly | Traditional Italian Baccala With Chickpeas, Italian Baccala, Italian Baccala Linguine ... Baccala Mantecato alla Veneziana All Our Way. In the last week or so several people have asked me about baccalà mantecato, knowing that I always make it for Christmas Eve. Baccala recipes from Italy. At the baccaro, Venetians take time for some small nibbles and a glass of wine wine known as … I love baccala mantecato, but I do not use milk or cream. Baccalà Mantecato recipe. 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. 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. A true delicacy from the Venice region. Transfer to a … Makes 2 cups. You may need extra olive oil depending on the cod. If it is very dense, you can thin it with the cooking water (but be careful: too much water will make it too salty). Once the cod is soft but still holds it shape remove from the water. Privacy and Disclosure. For the rest of you, here’s my recipe for baccala mantecato. Serve on grilled slices of polenta, fresh slices of baguette, crostini, crudites, or crackers. For this recipe… Add the remaining onion and anchovy paste and saute for about 4 minutes, or until the onion is … It is good as an hors d'oeuvre, an appetizer, or a main course, and great for parties. 1 clove garlic, finely minced. Bring to the boil, and cook steadily until you can easily pierce the potato with a knife blade. Stoccofisso in Veneto means salt cod whereas in the rest of Italy it means dried cod. Cook at a steady boil for 20 minutes skimming any foam that comes to the top. I really didn’t know the full name of this dish until I was older. To add to the confusion, many of the abounding recipes for baccalà mantecato use salt cod and deliver a flavour Garnish with Italian parsley. Now raise the speed to high and whip the fish to lighten it. Deselect All. It is creamed with olive oil, garlic and a little cream. 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. Baccalà Mantecato (Creamed Stockfish) This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccala in Venice. Baccala Mantecato Printable Recipe Here. 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. Soak the salt cod overnight in a large bowl of cold water, changing the water often, to remove the excess salt. I make bacalhau almost every month, so I know how to use salt cod. Add garlic and bring to a boil. My family recipe calls for baccala, potato, fresh flat parsley, lemon juice, garlic, salt, pepper, and olive oil. Whenever my parents could find salt cod, we would enjoy it during the holiday season. This my first time using baccalà in a recipe so bear that in mind when reading the rest. If the cod has skin and bones, now is the time remove them. 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. Anyone who says that they hate baccala should try this. Soak the cod in cold water for 2 days, changing the water 3 times a day. Heat 1 tablespoon of the remaining oil in a small, shallow pan over medium heat. I love this recipe! Baccalà Mantecato. It breaks up the baccala and easily blends in the olive oil, garlic and cream. 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. 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: Baccalà Mantecato and Peperonata Bruschetta. Jay Jacob's journalism has appeared in many national magazines. I ended up adding lemon zest, a bit of lemon juice and some parsley to add a bit of freshness. COOKING THE BACCALÀ Depending on the recipe, the Baccalà requires different cooking times and techniques. Not this one. 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). Tasteless and just plain awful. Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Baccala Mantecato Alla Veneziana {Creamed Baccala}. 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. The baccala should be a light color and have a whipped, mousse-like texture. Add the fish and cover. Christmas is just not the same without Baccala Mantecato alla Veneziana. The ultimate favourite of mine, and interestingly, the oldest recipe on record: Baccalà Mantecato. The potato was over powering and made it all bland. Reduce the speed to medium and incorporate the half-and- half gradually, then whip at high speed again. 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. My family recipe calls for baccala, potato, fresh flat parsley, lemon juice, garlic, salt, pepper, and olive oil. Prepare the codfish by soaking in a pan filled with cold water and changing the water every few hours. Meanwhile, rinse the potato but leave it whole and unpeeled. I love baccala mantecato, but I do not use milk or cream. I love to serve this along with bagna cauda on Christmas Eve. It's delicious and healthier. Tried Lidia's recipe because usually her recipes are good. 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. This is a special way to prepare salt cod. 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. Set up the electric mixer and flake all the fish into the bowl. 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