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5
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Baccalà alla veneziana,
October 22, 2008
By Gaspy
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"I was born in Venice: both my grandmothers and my mother were exellent cooks particularly for the local cooking. I mention three: baccalà mantecato, pasta e fagioli, gnocchi di patate.
In these three recicies I often find "variations" which would fill with horror the three - njow passed away - ladies.
In the baccalà mantecato most of the recipe is correct, but
"The next step is to grind the stoccafisso, "
You never grind stockfish: you put it together with plenty of oil (add a little at a time till it is no longer absorbed) a clove of garli, salt parsley.
Then you beat it (like you would for mayonnaise) at bagnomaria (i.e. keeping the basing in hot water) with a wooden spoon until it becomes a white paste.. It is a tiring but worthwhile effort. (If you feel lazy, use the whips of an electric beater).
The clove of garlic is better kept whole as many resent finding it in the dish
Best served hot, but excellent also cold on cracker or the like.
I"
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7 of 7 people found this review helpful.
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