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Baccalà Mantecato ( .../ Venice & Veneto




Baccalà Mantecato su Polenta
Baccalà Mantecato su Polenta

The Purèe of dried cod fish is a typical fine and delicate recipe of Venice. The cod is cooked and reduced in cream with some olive oil , garlic and parsley and then served with white polenta or bread or polenta croutons .

The meain ingredient is the dried cod or stockfish , that is an Arctic cod from Norway that is preserved by drying with cold air ; the name derives from the Norwegian stockfish stokkfisk , fish stick. The best quality stockfish for this recipe is the Baccalà Ragno or “Stockfish Ragnar”. In the area of ​​Veneto stockfish is commonly called baccalà, hence the name of the recipe .
Stockfish , which is often sold whole, needs a prolonged soaking in cold and fresh water (water needs to be changed often) before it can be cooked and eaten .

The cod fish Venetian is a really tasty recipe , which can be served as an appetizer , if spreaded on toasted bread or polenta or as a main dish.

750 g of Stockfish
500 g of whole milk
1500 g of water
1 liter of peanut oil
salt and pepper q.s.

1- Soak the cod in cold trickling water for at least 2 days.
2- Then clean it, removing thorns and skin.
3- Put it in a pot with water and milk and cook until the liquid boils; at this point adjust it to minimum heat and cook for 25 minutes at most.
4- Remove everything from the heat and let cool for at least half an hour.
5- Remove the cod from the liquid and keep aside. Keep also 1/2 liter of liquid in another container.
6- Whisk the cod in the planetary mixer, then add a little of peanut oil and start to mix; add a little of cooking liquid, then another little of peanut oil, then (if necessary) add cooking liquid again, continuing until the oil is finished.
7- Season with salt and pepper and mix the mixture with a spatula to avoid deflating. Then cover with foil and store in the refrigerator at 4 C degrees.
8- Serve the cod cream with polenta and a bit of chives. Buon Appetito!

Baccalà Mantecato su Polenta

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