I'll do it tomorrow. 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. 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. Melt the butter in a pan over medium/low heat. This site uses Akismet to reduce spam. Mettete il baccalà, coperto d'acqua, in una casseruola. Pour over enough milk to just barely cover the fish pieces. Just a guess, but it might work. a questo punto eliminate la pelle dallo stoccafisso 1 e tagliatelo in tranci 2. More olive oil Once the baccalà is ready, dry the fillets thoroughly, cut them into relatively even square pieces and dredge them in flour. Frank25 January 2010piatti unici, Veneto10 Comments. Stockfish needs to be soaked in several changes of water over 3 or even 4 days before you can cook it. 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. Place the bowl in the fridge and soak for 2-3 days (see note), changing the water 3 times a day. Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. Then sprinkle the top with abundant 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.) Baccalà mantecato alla Veneziana This classic Venetian dish is one of the most delicious ways to prepare baccalà, salted cod imported from Europe. Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. Pour over enough milk to just barely cover the fish pieces. 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. 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 Fried Baccala` in pastella ... Thursday, 14 December 2017 Great recipe for a novice with Baccala! 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. When it's lightly browned, add the fish, shifting it about gently lest it stick. It's another one of those that when I finish reading I feel like going into the kitchen to cook. By the way, this post reminds me of a story an old friend once told me. Serves four. My family … (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. Post was not sent - check your email addresses! 20 minuti a recipiente coperto. Baccalà marries especially well with tomatoes, and who does tomatoes better than the people of Campania, home to Italy’s best tomatoes? 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. Some recipes call for mixing the soffritto into the milk rather than stuffing or layering the fish with it. How to make Italian Baccala. Be sure to soak the fish for 2 days in fresh water. Great flavours and one I need to try. When one side's browned, turn it gently and brown the other. Venetian shrimp that have been boiled and are served with a simple dressing of olive oil and lemon juice. There are many subtle variations on the above recipe for baccalà alla vicentina. One for each day of the year and yet this is one I have never come across before. 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 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? 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. There was baccala; there was … The Italians really know how to hadle this fish. Thanks so much for sharing all of this!!! 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