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Recipe for :

Baccala' Mantecato - Creamed Cod
 

This recipe comes from the Restaurant Antico Martini in Venice, Italy.

"Antico Martini is the top-class restaurant in Venice Italy, famous the world over for fine food and refined service. Since 1720".

If you would like to know more about the restaurant or want to book a table then visit the restaurant web site for further details <click here>

Venetian Cuisine

Venetian cuisine is known for its variety of dishes and ingredients. This can only be expected in a lagoon city which, though born of its own waters, has always maintained close ties with the mainland as well as flourishing trade routes with many faraway countries, from northern Europe to the far East

Thus, you find not only the dried baltic cod and the exquisite Asian spices, but also the genuine if perhaps more modest fresh vegetahles from the estuary islands, fish from the Venice lagoon and game fowl captured in the 'barene', or shallows. A visit to Venice offers an opportunity to discover a fascinating gastronomic tradition, a chance to venture down unfamiliar culinary roads often overshadowed hy wide-spread fastfood consumption.

The Association 'Ristoranti della Buona Accoglienza di Venezi' (Restaurant Antico Martini is one of its founders) offers you a taste of some of the most typical local recipes, trusting that at the end of your culinary tour you will take home with you not only an eyeful but also a palateful of unforgettable memories of Venice.

Ingredients

quantity dried Cod
quarter of Cod's weight in olive oil

salt and pepper to taste and flavour with
a little finely chopped garlic

Method

Dried cod, or more properly "stockfish", came from North in exchange for spices and has always been a major part of Venetian cuisine. It can be prepared in many ways besides the following, which is perhaps the most popular.

  • In a large container, cover dried cod with water; and leave to soak for 48 hours, changing the water periodically.
  • Boil for 2 - 3 minutes in salted water.
  • Divide into very small pieces, including the skin and the bit of intestinal membrane found inside.
  • Put these pieces into a churn (or Cuisinart with appropriate attachment) and beat together with a quarter of their weight in olive oil or, if preferred, vegetable oil - to be added very slowly, a littie bit at a time.
  • Churn until eveything is reduced to a sort of delicate cream, then add salt and pepper to taste and flavour with a very little finely chopped garlic. The amount of oil can be increased if necessary. Some people add a bit of the cooking broth and / or a bit of hot milk to make creamier.

Restaurant Antico Martini

 
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