Veneto
We got to visit a wonderful Italian restaurant in Sarasota called La Violetta. It is owned by Emilio and Rosario Ferrara. The Ferraras came to the US from one of the food capitals, Parma. Parma is in Northern Italy’s Emilia-Romanga region, famous for its cheese and ham.
On our visit, they prepared for us a dish from the northeastern region of Italy, Veneto, called Baccalà Manecato! Baccalà Mantecato is a whipped fish spread often made with dried salted cod. The process of drying and salting food is known as the world’s oldest known preservation method. Baccalà is typically eaten during Christmas celebrations. Our presentation was also enhanced by the vehicle of grilled polenta. Baccalà is a simple, yet wonderful Italian dish that is often customized according to different family traditions.
Baccalà Mantecato is the symbolic recipe of the city of Venice. A dish known and appreciated all over the world, thanks to its simplicity and its unmistakable flavor. The long cooking makes the lean meat of this fish very tender, also thanks to the addition of milk which softens the strong taste typical of dried cod.
INGREDIENTS
Stockfish 800 g
Sunflower seed oil or extra virgin olive oil 500 g
2 bay leaves
Salt to taste
Black pepper to taste
2 cups milk
GARNISH
Parsley to taste
Black pepper to taste
PREPARATION
To prepare the Venetian-style Baccalà Mantecato:
Rinse the stockfish several times under cold running water, and remove the bones by pulling them out with tweezers. This step is easiest with raw stockfish. Cut the stockfish into large pieces and place it in a tall pan, preferably made of steel.
Add the bay leaf and pour in cold water and milk to cover the fish. From the moment the liquid boils, calculate another 30 minutes of cooking. While it is cooking, gradually remove the foam.
When the cod starts to fall apart it will be time to drain it. Transfer the fish to the bowl of a planetary mixer, mount the whisk, and operate it at medium-low speed.
Gradually pour in the seed oil, salt, and ground pepper to taste while running the fish mixes. Then, increase the speed and continue to work the mixture until it is creamy. It will take about 10 minutes in total in the mixer. Then, with the help of two spoons form the quenelles, arrange the quenelle on toasted croutons or polenta croutons.
Season with fresh chopped parsley and more ground pepper to taste.
Then, the Venetian creamed cod is ready to be tasted!
Note: Do you know the difference between cod and stockfish? It is still cod, but the method of preservation changes: in the first case, the fish is put in salt, while in the latter it is dried in cold air.