Dried cod Vicenza style

Dried cod Vicenza style

Baccala mantecato

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 baccala, about 1kg
1 1/2 teaspoons nutmeg, freshly grated
salt
pepper
300ml extra virgin olive oil
1 tablespoon parsley, very finely chopped

Polenta

Quantity Ingredient
300g quick polenta
salt
1.5 litres water
50g butter
50g parmesan, grated

Method

  1. Beat the dried cod vigorously with a mallet to break up the fibres, then cover and soak in cold water for 48 hours.
  2. Drain the fish and put into a pan. Add water to cover, bring to the boil and cook for 10 minutes. Drain, then remove the skin and reserve. Take off all the bones and fins. Break the flesh into flakes with a fork, then put into a steamer with the skin and steam for 1½ hours.
  3. Push the gelatinous skin through a sieve into a bowl. Flake the fish and add to the bowl. Add the nutmeg, salt and pepper, and start to beat with a wooden spoon. Continue to beat, adding a little stream of olive oil from time to time, as if making mayonnaise. As you beat, the mixture will swell and become whitish in colour.
  4. Meanwhile, make the polenta (get a helper to do this if possible, while you beat the baccalà!). Put the polenta, pinch of salt and water in a pan and heat, stirring, until thickened and cooked (following the packet instructions). Stir in the butter and Parmesan.
  5. When all the oil is incorporated into the baccalà, return to the pan and heat through, stirring, for a couple of minutes, then add the parsley. Eat with the polenta.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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