Italian Cuisine

Dried cod paste with grilled polenta (baccala mantecato)

file:site_21_rand_2086120490_italrecipe.jpg

Cuisine: Italian Servings: Serves 4 Created by Beppi Polese

Ingredients

600g dried cod
4 tbsp parsley
4 tbsp celery leaves
4 cloves garlic
6 anchovy fillets
Juice of 2 lemons
Ground pepper or chilli
500mL extra virgin olive oil
500mL reduced baccala stock

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Preparation

Soak the dried or salted cod for 2 days in water changing the water three times a day.

Boil baccala in 1 litre of water for 3 minutes. Cool, drain & save the stock.

Remove the softened flesh from the skin and bones and place in a pot with 1 litre of water & boil for 20 minutes until liquid reduced to 300mL.

Cool the baccala and place in electric mixer. Add finely chopped garlic, celery leaves, parsley and anchovies. Add lemon juice slowly. Add cold fish stock slowly.

While beating slowly dribble in extra virgin olive oil Beat until the mixture has become combined and fluffy - approximately 20 minutes.

Serve with grilled hot white polenta.

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

Restaurant		Suburb
1.	The Beresford Hotel	Surry Hills
2.	Cellar 47	Shepparton
3.	Valentino's	Northbridge
4.	Smithfield Tavern	Smithfield
5.	Benny's Bar & Cafe	Fremantle
6.	Universal Bar	Northbridge
7.	Arch Rival	Palmerston
8.	Railway Hotel	Fitzroy North
9.	Vibe Cafe Restaurant	St Kilda
10.	Morning Star Estate	Mt Eliza

08 Oct 2011 02:24 AEST

Fortuna

Yes, my nonna always put celery, anchovies and parsley in her baccala. But she did use milk as well- it simply depends on the region you are from.

09 Feb 2011 09:33 AEST

vincent Ruta

middle park

a travesty of a recipe

this recipe is not baccala montecato any one who has tried it in Venice or Padova would know that there s no celery anchovies or parsley- further the baccala needs to be cooked in milk

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