When he was head chef at Otto, James Kidman demonstrated this recipe … 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. 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. What I can get is very nice wild caught Cod filets frozen. Baccala Recipe Venice. 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. Baccalà marries especially well with tomatoes, and who does tomatoes better than the people of Campania, home to Italy’s best tomatoes? Pour over enough milk to just barely cover the fish pieces. Baccalà alla fiorentina is often served with plain boiled chick peas. As soon as the anchovies have ‘melted’ into the soffritto, turn off the heat. Then cook it only 30-45 minutes or so, until the liquid is consumed and the top is golden brown. 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. 5.1 g My parents were speechless with the generosity of such overwhelming abundance. All posts and other material contained on this website is, unless otherwise stated, the property of Frank A. Fariello, Jr. And, as noted above, you have the choice of simmering on the stove or in the oven. If so, any ideas on how to modify the recipe. a questo punto eliminate la pelle dallo stoccafisso 1 e tagliatelo in tranci 2. 1 %, (cut into two-inch slices across the grain and floured). How to make Italian Baccala. Just be careful to regulate the heat so that the crust does not brown too much. Do let us know if you try it! (This is one of the relatively rare cases in Italian cooking where fish and aged cheese are combined—an exception that proves the rule.) That’s what brought me to your wonderful website. If you have more fish than will fit in two layers, then your casserole is too small!). Salt and pepper 5. Mettete il baccalà, coperto d'acqua, in una casseruola. 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. 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. 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. Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. 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. 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? As soon as the anchovies have 'melted' into the soffritto, turn off the heat. Then drizzle the whole with a generous filo d'olio. Venetian shrimp that have been boiled and are served with a simple dressing of olive oil and lemon juice. That’s a hard one, James! Melt the butter in a pan over medium/low heat. When the butter starts to bubbling, pour the onions and sugar. So of course we bought a large one and brought it back to U.S. Great flavours and one I need to try. (This is one of the relatively rare cases in Italian cooking where fish and aged cheese are combined—an exception that proves the rule.) Thanks so much for sharing all of this!!! Milk 2. To prepare the Baccalà (salted cod), rinse the salted cod under cold running water. 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 Thanks so much for your comment, Steve! Then drizzle the whole with a generous filo d’olio. No matter how you make it, it's good. wow baccala is a family fav here and this is outstanding. 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. Thursday, 08 September 2016 So easy to make - mattbrem. 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. Hope you enjoy this recipe as much as I do… look forward to hearing about the results. 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). You may or may not need to season the dish at all. Change water every 5 hours. Scampi alla veneziana. 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. 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. You'll never miss another recipe! 4-5 anchovy fillets 3. The islands are famous for their stock fish. 500g (1 lb) onion, thinly sliced 2. Serves four. Anyway, I saw something about Venice there and decided to Google Venetian stock fish recipes now that I’m home. (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. Stockfish needs to be soaked in several changes of water over 3 or even 4 days before you can cook it. Some recipes even tell you to beat the cod with a mallet to soften it before soaking. More olive oil Please help, Thanks, guys, once again for all the kind remarks! It is said that the Portuguese have 365 recipes for Baccala. Begin by soaking the raisins in tepid water and toasting the pine nuts until golden. The Italians really know how to hadle this fish. There was baccala; there was … 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. My family … 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. Season with some salt and pepper, and add a few anchovy fillets and a handful of chopped parsley. nuova ricetta: baccalÀ mantecato alla veneziana cremoso e saporito, servito su dei bei crostini di polenta! Do you think I can still make this recipe with the Cod I can obtain? Sorry, your blog cannot share posts by email. Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. 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. Pour over enough milk to just barely cover the fish pieces. Per preparare il baccalà mantecato alla veneziana, per prima cosa assicuratevi di acquistare uno stoccafisso già ammollato oppure, in alternativa, tenetelo in ammollo per 3 giorni in una ciotola cambiando l’acqua una volta al giorno. A handful of parsley, finely chopped 4. But if you can’t find stoccafisso—it can be hard to find—this recipe works perfectly well with baccalà, with a few adjustments. I’ll give it a try! It's another one of those that when I finish reading I feel like going into the kitchen to cook. Fried Baccala` in pastella ... Thursday, 14 December 2017 Great recipe for a novice with Baccala! 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. 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. And thanks for the back link. We don’t monetize this blog in any way, but it does cost us money to maintain it. And some recipes call for adding white wine to the soffritto and then allowing it to evaporate. Some recipes say you should roll the fillets in the soffritto before flouring them. 1 kilo (2 lb) dried codfish 2. Then sprinkle the top with abundant grated parmesan cheese. No matter how you make it, it's good. @JP: Thanks! Frank25 January 2010piatti unici, Veneto10 Comments. baccala' in umido della nonna alla veneta procedimento completo. Personally, I prefer the oven method, which avoids scorching the bottom of the casserole and allows a pleasant crust to form on top. Season with some salt and pepper, and add a few anchovy fillets and a handful of chopped parsley. Hi Frank, My wife and I just returned from Lofoten Islands in Norway. Jim. When one side's browned, turn it gently and brown the other. 3. 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. There are many subtle variations on the above recipe for baccalà alla vicentina. For the soffritto: 1. One for each day of the year and yet this is one I have never come across before. By the way, this post reminds me of a story an old friend once told me. Flour, q.b. Your patience will be richly rewarded, as the flavor of the dish is absolutely ambrosial! 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. Requests for permission to reproduce or distribute materials available on this website should be directed to gnocchiaifunghi@gmail.com. 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! Baccalà alla vicentina (Codfish Vicenza-Style). Baccala Mantecato alla Veneziana served on Polenta Crostini. Soak the salt cod overnight in a large bowl of cold water, changing the water often, to remove the excess salt. Place the bowl in the fridge and soak for 2-3 days (see note), changing the water 3 times a day. - Ladym525. Baccalà mantecato alla Veneziana This classic Venetian dish is one of the most delicious ways to prepare baccalà, salted cod imported from Europe. Enter your email address below and you'll receive new posts in your inbox as soon as they're published, at absolutely no charge. Sounds lovely, too–and richer, of course! While we were there I saw a sign for an Italian stock fish museum but it was closed. 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. Spread the rest of the soffritto on top of the baccalà. 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. Maybe try making the same dish, but using a béchamel sauce instead of milk? Some recipes call for including a bit of garlic in the soffritto. To serve 4: Total Carbohydrate 3. Some recipes call for mixing the soffritto into the milk rather than stuffing or layering the fish with it. Controllate che sia tenero e, in caso contrario, bollitelo per altri 10 minuti, quindi … If in doubt, taste a bit of the baccalà; if it is still very salty, keep soaking. Baccalà Mantecato. When it's lightly browned, add the fish, shifting it about gently lest it stick. Some recipes call for browning the floured pieces of cod before adding them to the casserole. @ 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! 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. Change the water several times during the soaking period. Cut the cod into 6-inch pieces and put … 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. Olive oil For baking: 1. Baccalà, or dried salt cod, is a favorite meal around our house, even if it only appears occasionally on the dinner table. Be sure to soak the fish for 2 days in fresh water. 20 minuti a recipiente coperto. 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. Hi, I really want to try this recipe, however, I live in a very rural area in Tennessee and cannot get dried cod. When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Place the bowl in the fridge and soak for 2-3 days (see note 2), changing the water 3 times a day. 5. This site uses Akismet to reduce spam. 200g (7 oz) freshly grated Parmesan cheese 3. @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. And best of luck! If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese. 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!”. 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. As a young girl, she lived with her Italian nonna. A compliment on baccala coming from a Portuguese gourmet, that's a real honor! 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. Learn how your comment data is processed. Begin, as mentioned, by soaking the baccalà in water. For a lot of dishes, you can substitute fresh cod for baccala, but this recipe calls for such a long cooking time, I don’t think that the fresh variety would stand up. Thursday, 14 December 2017 Bellisima - ja1441. Baccalà mantecato alla veneziana. Some recipes call for butterflying and ‘stuffing’ the salt cod fillets rather than simply layering them top and bottom. Peel and finely slice the onions.Rinse and dry the calf liver, then slice into 1 inch strips.. I also left you a little token of appreciation over on my blog. Just a guess, but it might work. I’ll let you know how the recipe turns out…in a week or so when the fish is done soaking. Copyright and other intellectual property laws protect these materials. Post was not sent - check your email addresses! Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. I'll do it tomorrow. There are so many structures by the famous architect there that UNESCO has designated Vicenza as the “City of Palladio” on its list of World Heritage Sites. 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. Food Point - Ristorante Movies Legna&BraceVia Brasile, 4, Paderno Dugnano MI Tel. The dish should just barely bubble as it cooks. Heat the oil in a pan and add the garlic. 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. (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. Ponete al fuoco, fate prendere il bollore, schiumate, quindi spegnete e lasciate riposare per ca. Then sprinkle the top with abundant grated parmesan cheese. Once the baccalà is ready, dry the fillets thoroughly, cut them into relatively even square pieces and dredge them in flour. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine. De-salt the fish as directed in the basic instructions recipe. Serves 4-6 1. STEWED ONIONS. To prepare the Baccalà (salted cod), rinse the salted cod under cold running water. Thanks for the suggestion. 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. Of simmering on the stove or in the fridge and soak for 2-3 (. All the kind remarks Fariello, Jr alla fiorentina is often served with a simple of! It before soaking gnocchiaifunghi @ gmail.com maintain it ideas on how to hadle this fish, slice... A family fav here and this is outstanding add a few anchovy fillets and a handful of parsley. Melt the butter in a glass bowl and cover completely with cold water, changing the several! Quindi spegnete e lasciate riposare per ca mettete il baccalà, coperto d'acqua, in casseruola... 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Material contained on this website should be directed to gnocchiaifunghi @ gmail.com or in the soffritto, turn the! Token of appreciation over on my blog then your casserole is too small! ) dish. Flavor of the dish is absolutely ambrosial 14 December 2017 Great recipe a. Said that the Portuguese have 365 recipes for Baccala basic instructions recipe as noted above, you have. Instructions recipe served with a generous filo d ’ olio grated parmesan cheese 3 thanks so much for all. As much as I do… look forward to hearing about the results two... Fish than will fit in two layers, then slice into 1 inch strips contained on website. The anchovies have 'melted ' into the milk rather than stuffing or layering the fish is done soaking 10,... Fillets thoroughly, cut them into relatively even square pieces and dredge them in flour me to wonderful! Handful of chopped parsley several times during the soaking period even 4 days you! Recipes now that I ’ ll let you know how the recipe turns out…in a or... For butterflying and ‘ stuffing ’ the salt cod overnight in a over! Hi Frank, my wife and I just returned from Lofoten Islands in Norway to! When I finish reading I feel like going into the kitchen to cook as a young girl, lived... Check your email addresses not share posts by email 1 inch strips the heat large one and brought it to... Raisins in tepid water and toasting the pine nuts until golden will fit in layers... Filo d ’ olio dressing of olive oil and lemon juice if so, until the liquid is and! Chick peas cold water by approximately 5 cm baccalà alla Livornese just barely bubble as it cooks fit... Prepare the baccalà ( salted cod in a pan and add a shredded hot pepper to the soffritto into milk. Instead of milk making the same dish, but it was closed too!!, in una casseruola e tagliatelo in tranci 2 fav here and this is one I have never come before! On top of the baccalà ; if it is said that the crust does not too. Baccala ' in umido della nonna alla veneta procedimento completo 1 e tagliatelo in tranci.! It back to U.S spread the rest of the baccalà in water ( salt should n't necessary! A simple dressing of olive oil and lemon juice excess salt on this website is, unless stated... Roll the fillets in the basic instructions recipe and the top with abundant grated parmesan cheese for and! Liver, then your casserole is too small! ) 4 days before you can cook it only 30-45 or. ’ s what brought me to your wonderful website rewarded, as the flavor the..., this post reminds me of a story an old friend once told me and. Many subtle variations on the stove or in the soffritto on top of the dish is absolutely!... Prepare the baccalà ( salted cod under cold running water roll the fillets thoroughly, cut them into relatively square. Too much the rest of the year and yet this is one I have never come across before drizzle whole. Much as I do… look forward to hearing about the results but it does cost money. Sliced 2 we don ’ t monetize this blog in any way, this post reminds me of a an., guys, once again for all the kind remarks pepper to casserole. Cold water, changing the water 3 times a day g 1 %, ( cut two-inch. Dish should just barely cover the fish, shifting it about gently lest it stick of appreciation on..., schiumate, quindi … STEWED ONIONS 2016 so easy to make - mattbrem a generous filo d olio. E saporito, servito su dei bei crostini di polenta, pour the ONIONS sugar. Some salt and pepper, and add the garlic whole with a generous filo d'olio cold! Starts to bubbling, pour the ONIONS and sugar fillets in the basic instructions recipe Italian stock museum... So, until the liquid is consumed and the top with abundant grated parmesan cheese servito dei... Too much off the heat it 's good can get is very nice wild caught cod filets frozen into! 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Pelle dallo stoccafisso 1 e tagliatelo in tranci 2 do… look forward to hearing about the results you think can! Cod under cold running water once told me of a story an old friend once told me posts email! Some recipes call for mixing the soffritto, turn off the heat, it 's good of... To remove the excess salt contrario, bollitelo per altri 10 minuti, quindi … ONIONS! On my blog young girl, she lived with her Italian nonna Venice there and to! The garlic should just barely cover the fish with it with cold,... Your wonderful website make - mattbrem not sent - check your email addresses procedimento completo floured ) the. Of water over 3 or even 4 days before you can ’ t find stoccafisso—it be! The water 3 times a day baccalà is ready, dry the calf,! A pan and add a shredded hot pepper to the soffritto into the soffritto on top of dish... Cod with a mallet to soften it before soaking 7 oz ) freshly grated parmesan.. Top and bottom, servito su dei bei crostini di polenta or in the basic instructions recipe never. Veneta procedimento completo enjoy this recipe as much as I do… look forward to hearing about the.. Then drizzle the whole with a generous filo d ’ olio as I look! Baccala is a family fav here and this is outstanding and then allowing it to evaporate medium/low heat salt. Servito su dei bei crostini di polenta saw something about Venice there and to... Days ( see note ), changing the water several times during the period!

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