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Venezia, Veneto: Baccalà Mantecato

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Venezia, Veneto: Baccal√† Mantecato
    Posted: 30 March 2018 at 11:48


This Cod Fish Dip or Spread dates back to 1432, and is very common during the period of The Lent which begins the day after The  Carnival ends to Easter Sunday which vary in dates from year to year ..  

It is versatile and simple to prepare ..  What you require is fantastic crusty Italian style bread .. And a great bottle of Prosecco ..  

Recipe: 

1 Kilo of salt cod or fresh cod fish .. 
1 and 1/2 tsps. of grated nutmeg ..
Salt & freshly ground black pepper corns .. ( cautions with salt if using Salt Cod and not Fresh )
300 Ml. Italian Evoo .. 
1 Tsp. of freshly minced parsley ..
 
Instructions:

If using salted cod fish, you shall have to soak the cod overnight and change the w√°ter several times. 

1) Medium to high simmer boiling w√°ter in a large sauce pan .. 
2) Add the fish and simmer ( do not boil ) 10 minutes ..
3) Now, drain the w√°ter ..
4) Take the fish, and flake, removing all unwanted bones and skin ..
5) Now add the nutmeg grated, and salt & blak. pepper ..
6) Take a stand up mixer and combine in large glass bowl ..
7) Then, when homogenuous,  add 1 shot glass of Evoo at a time and Mix with Stand Up Mixer until combined well ..
8)  The texture that is called for here is a thick Velvety  Mayonaise texture or thick Mousse ..  Make sure that you pat the fish dry with paper towelling after draining the water .. 

*** In ancient recipes, butter was used ..  So, you can add a knob of French Style 82% butter fat butter if you wish ..  

*** In more modern r√©cipes, some add a clove or 1 of fresh garlic and a tiny onion, however, this is not authentic or traditional in Italy.  

Enjoy. It is truly lovely ..    
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