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. Milk 2. Requests for permission to reproduce or distribute materials available on this website should be directed to gnocchiaifunghi@gmail.com. Learn how your comment data is processed. I’ll let you know how the recipe turns out…in a week or so when the fish is done soaking. By the way, this post reminds me of a story an old friend once told me. 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. My family … There are many subtle variations on the above recipe for baccalà alla vicentina. (This is one of the relatively rare cases in Italian cooking where fish and aged cheese are combined—an exception that proves the rule.) A handful of parsley, finely chopped 4. There was baccala; there was … The dish should just barely bubble as it cooks. Frank25 January 2010piatti unici, Veneto10 Comments. Copyright and other intellectual property laws protect these materials. Depending on how long it has been cured, baccalà can take as much 24 hours to soak, or as little as 8 hours for some lightly salted, relatively fresh varieties. 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? Some recipes say you should roll the fillets in the soffritto before flouring them. Thanks so much for your comment, Steve! Salt and pepper 5. Maybe try making the same dish, but using a béchamel sauce instead of milk? 1 kilo (2 lb) dried codfish 2. No matter how you make it, it's good. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine. When the butter starts to bubbling, pour the onions and sugar. It is said that the Portuguese have 365 recipes for Baccala. Guest Post: My name is Mireille and I live in New York, where I have been lucky to be able to experiment with the cultural foods of many countries. Once the baccalà is ready, dry the fillets thoroughly, cut them into relatively even square pieces and dredge them in flour. Do let us know if you try it! 3. It's another one of those that when I finish reading I feel like going into the kitchen to cook. 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. Serves four. I'll do it tomorrow. But if you can’t find stoccafisso—it can be hard to find—this recipe works perfectly well with baccalà, with a few adjustments. Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. 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. Great flavours and one I need to try. When one side's browned, turn it gently and brown the other. What I can get is very nice wild caught Cod filets frozen. Baccalà alla fiorentina is often served with plain boiled chick peas. Season with some salt and pepper, and add a few anchovy fillets and a handful of chopped parsley. 20 minuti a recipiente coperto. Then cook it only 30-45 minutes or so, until the liquid is consumed and the top is golden brown. Be sure to soak the fish for 2 days in fresh water. Pour over enough milk to just barely cover the fish pieces. Hi, I really want to try this recipe, however, I live in a very rural area in Tennessee and cannot get dried cod. Post was not sent - check your email addresses! Thanks, guys, once again for all the kind remarks! nuova ricetta: baccalÀ mantecato alla veneziana cremoso e saporito, servito su dei bei crostini di polenta! Melt the butter in a pan over medium/low heat. Then sprinkle the top with abundant grated parmesan cheese. Some recipes call for mixing the soffritto into the milk rather than stuffing or layering the fish with it. Do you think I can still make this recipe with the Cod I can obtain? No matter how you make it, it's good. 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. If you want to help us out to cover those costs with a totally voluntary contribution in whatever amount you want to give, you’d be our BBF! Please help, You may or may not need to season the dish at all. That’s a hard one, James! Thursday, 14 December 2017 Bellisima - ja1441. 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. This site uses Akismet to reduce spam. 200g (7 oz) freshly grated Parmesan cheese 3. Some recipes call for including a bit of garlic in the soffritto. a questo punto eliminate la pelle dallo stoccafisso 1 e tagliatelo in tranci 2. Your patience will be richly rewarded, as the flavor of the dish is absolutely ambrosial! 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. 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!”. The Italians really know how to hadle this fish. All posts and other material contained on this website is, unless otherwise stated, the property of Frank A. Fariello, Jr. Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. 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. 500g (1 lb) onion, thinly sliced 2. 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. Spread the rest of the soffritto on top of the baccalà. Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. Personally, I prefer the oven method, which avoids scorching the bottom of the casserole and allows a pleasant crust to form on top. Change the water several times during the soaking period. (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. Begin by soaking the raisins in tepid water and toasting the pine nuts until golden. Baccalà mantecato alla veneziana. 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 And some recipes call for adding white wine to the soffritto and then allowing it to evaporate. Then sprinkle the top with abundant grated parmesan cheese. My parents were speechless with the generosity of such overwhelming abundance. When he was head chef at Otto, James Kidman demonstrated this recipe … Just be careful to regulate the heat so that the crust does not brown too much. 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. 3. I also left you a little token of appreciation over on my blog. Thanks so much for sharing all of this!!! Peel and finely slice the onions.Rinse and dry the calf liver, then slice into 1 inch strips.. Serves 4-6 1. If so, any ideas on how to modify the recipe. 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. Baccala Recipe Venice. Place the bowl in the fridge and soak for 2-3 days (see note 2), changing the water 3 times a day. Ponete al fuoco, fate prendere il bollore, schiumate, quindi spegnete e lasciate riposare per ca. 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 vicentina—which is the one set out in this post. Some recipes call for butterflying and ‘stuffing’ the salt cod fillets rather than simply layering them top and bottom. 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. De-salt the fish as directed in the basic instructions recipe. Soak the salt cod overnight in a large bowl of cold water, changing the water often, to remove the excess salt. 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. To prepare the Baccalà (salted cod), rinse the salted cod under cold running water. Baccalà mantecato alla Veneziana This classic Venetian dish is one of the most delicious ways to prepare baccalà, salted cod imported from Europe. Sounds lovely, too–and richer, of course! Anyway, I saw something about Venice there and decided to Google Venetian stock fish recipes now that I’m home. Thanks for the suggestion. 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. (This is one of the relatively rare cases in Italian cooking where fish and aged cheese are combined—an exception that proves the rule.) As soon as the anchovies have ‘melted’ into the soffritto, turn off the heat. 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. Olive oil For baking: 1. Some recipes even tell you to beat the cod with a mallet to soften it before soaking. You'll never miss another recipe! 4-5 anchovy fillets 3. Season with some salt and pepper, and add a few anchovy fillets and a handful of chopped parsley. Meanwhile, make a soffritto by sweating an ample amount of thinly sliced (or finely chopped) onion—about half as much as the fish by weight—in olive oil until quite soft and translucent. A compliment on baccala coming from a Portuguese gourmet, that's a real honor! Baccala Mantecato alla Veneziana served on Polenta Crostini. As soon as the anchovies have 'melted' into the soffritto, turn off the heat. (If you have more fish than will fit in a single layer, then add just a bit of the soffritto on top of the bottom layer, place another layer of fish on top of that, and then spread the rest of the soffritto on top of the second layer. 5.1 g As noted above, the main concern when using salt cod rather than the original stockfish is to avoid over-salting, so be sure that the codfish is well soaked in several changes of water. The islands are famous for their stock fish. Baccalà Mantecato. Cut the cod into 6-inch pieces and put … - Ladym525. Now you have two choices: either you can simmer the dish on top of the stove—over very gentle heat—or 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). 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. wow baccala is a family fav here and this is outstanding. And thanks for the back link. 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. 5. Pour over enough milk to just barely cover the fish pieces. Baccalà, or dried salt cod, is a favorite meal around our house, even if it only appears occasionally on the dinner table. baccala' in umido della nonna alla veneta procedimento completo. And best of luck! Heat the oil in a pan and add the garlic. For the soffritto: 1. We don’t monetize this blog in any way, but it does cost us money to maintain it. 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. Some recipes call for browning the floured pieces of cod before adding them to the casserole. While we were there I saw a sign for an Italian stock fish museum but it was closed. Scampi alla veneziana. Meanwhile, make a soffritto by sweating an ample amount of thinly sliced (or finely chopped) onion—about half as much as the fish by weight—in olive oil until quite soft and translucent. Flour, q.b. If you have more fish than will fit in two layers, then your casserole is too small!). 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. If in doubt, taste a bit of the baccalà; if it is still very salty, keep soaking. One for each day of the year and yet this is one I have never come across before. @ 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! @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. STEWED ONIONS. To serve 4: Total Carbohydrate So of course we bought a large one and brought it back to U.S. Place the bowl in the fridge and soak for 2-3 days (see note), changing the water 3 times a day. 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. 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. Venetian shrimp that have been boiled and are served with a simple dressing of olive oil and lemon juice. More olive oil Enter your email address below and you'll receive new posts in your inbox as soon as they're published, at absolutely no charge. Stockfish needs to be soaked in several changes of water over 3 or even 4 days before you can cook it. Food Point - Ristorante Movies Legna&BraceVia Brasile, 4, Paderno Dugnano MI Tel. Begin, as mentioned, by soaking the baccalà in water. I’ll give it a try! As a young girl, she lived with her Italian nonna. Controllate che sia tenero e, in caso contrario, bollitelo per altri 10 minuti, quindi … Mettete il baccalà, coperto d'acqua, in una casseruola. How to make Italian Baccala. And, as noted above, you have the choice of simmering on the stove or in the oven. 1 %, (cut into two-inch slices across the grain and floured). 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.