Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Italy
  New Posts New Posts RSS Feed - BaccalĂ  Mantecato di Venezia
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

BaccalĂ  Mantecato di Venezia

 Post Reply Post Reply
Author
Message
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6287
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: BaccalĂ  Mantecato di Venezia
    Posted: 26 January 2013 at 03:08

My Grandmother Margherite used to prepare Salt Cod or Fresh Cod spread as a meze or tapa in her Antipasti years ago at her Trattoria. This is an awesome dip for entertaining or a simple starter to kick off a light pasta dinner ... and / or as a snack all on its own ...  

BACCALÀ MANTECATO DI VENEZIA
( VENETIAN COD FISH SPREAD )
 
2 THICK FILLETS OF SALT COD, FRESH OR FROZEN COD FISH THOROUGHLY THAWED AND PATTED DRY
A PINCH OF SEA SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
EXTRA VIRGIN OLIVE OIL ( THE QUANTITY CORRESPONDS TO THE TEXTURE & IS GRADUALLY DRIZZLED INTO THE DIP )
1 TINY SHOT CORDIAL GLASS OF WHOLE MILK
3 CLOVES OF MINCED GARLIC
1 ANCHOVY FILET PACKED IN EXTRA VIRGIN OLIVE OIL
A SCANT PINCH OF NUTMEG OR GRATED NUTMEG
1 TBLSP. FRESH MINCED PARSLEY
1 TBLSP. AGED GRANA PADANO OR REGGIANO PARMESANO
1 SMALL ONION MINCED
*** ITALIAN STYLE BAGUETTE, CRACKERS AND BREADSTICKS FOR DIPPING AND CANAPÈS
 
1)  FIRSTLY, SOAK THE COD FISH FILLETS IN WHOLE MILK FOR 2 HOURS TO TENDERIZE
2)  DRAIN THOROUGHLY   
3) WITH EITHER A STAND UP MIXER OR A FOOD PROCESSOR:  MINCE ALL VEGETABLES, AND COMBINE ALL INGREDIENTS EXCEPT THE COD FISH FILLETS
4) VERY GENTLY AND GRADUALLY ADD THE EVOO, DROP BY DROP UNTIL YOU HAVE A THICK SPREAD AND THE INGREDIENTS ARE WELL COMBINED
5) PLACE THE COD FISH IN A CASSEROLE, JUST COVERING THE COD WITH CHILLED WATER AND SIMMER FOR 12 TO 15 MINS. DEPENDING ON THE THICKNESS OF YOUR FILLETS
6) RINSE WITH CHILLED WATER AND REMOVE ALL BONES, SCALES ETCETRA.
7) ADD THE COD FISH IN PIECES TO THE SPREAD AND COMBINE THOROUGHLY INTO THE THICK DIP, RECOMBINING IN THE FP OR WITH STAND UP ELECTRIC MIXER ( A PESTO TYPE CONSISTENCY )
8) READJUST SALT AND PEPPER TO PALATE
9) PLACE IN GLASS CRYSTAL SERVING DISH; AND REFRIGERATE OVERNIGHT
10) READY TO SERVE !
 
ENJOY ... SIMPLY DELICIOUS ...
Margaux.
 
 
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.092 seconds.