stoccafisso

Il baccalà mantecato alla veneziana è un antipasto tipico, una crema di stoccafisso molto delicata, servita come con crostini di polpenta o pane!

Baccalà mantecato alla veneziana

Stoccafisso (già ammollato) 800 g

Olio di semi di girasole 500 g

foglie

Sale fino q.b.

Pepe nero q.b.

Prezzemolo q.b.

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2022/11/a7gqli/a7gqli.mp4

Il baccalà mantecato alla veneziana è una crema di stoccafisso dal sapore delicato, servita come antipasto con crostini di polenta. Scopri la ricetta!

Il baccalà alla vicentina è un secondo piatto di pesce, una ricetta tipica veneta a base di merluzzo, olio d'oliva e latte!

Baccalà alla vicentina

Stoccafisso (tipologia ragno, ammollato da circa 3 giorni) 1 kg

Cipolle bianche 300 g

Sarde sotto sale dissalate 40 g

Farina 00 q.b.

Sale grosso q.b.

Latte intero 180 g

Grana Padano DOP 20 g

Olio extravergine d'oliva 180 g

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2018/06/8p2ypn/8p2ypn.mp4

Il baccalà alla vicentina è una ricetta simbolo della città di Vicenza realizzata con lo stoccafisso.

Baccalà  alla vicentina

Stoccafisso, a.k.a., stocco or stockfish, is a very traditional recipe made on Christmas Eve (La Vigilia di Natale) in the homes of many Italian Americans during their annual Feast of the Seven Fishes dinner.Air-dried Nordic cod is first rehydrated for one to two weeks, then pan fried and added to a savory tomato sauce and baked with olives and capers. Molto delizioso!

Stoccafisso ~ Baked (Air Dried) Cod, Old-School Style

extra virgin olive oil

celery, (sliced 1” on an angle)

Spanish onions, (sliced thin)

(cracked

Italian plum tomatoes (blended for 4 seconds)

salt ((or to taste at end))

Tbsp salted capers ((no need to rinse the salt off))

extra-large, black, pitted olives

green Sicilian pitted olives

oregano ((optional))

Arctic air-dried cod ((a.k.a., stoccafisso, stocco or stockfish))

neutral oil (such as canola oil)

¼ tsp ground black pepper

all-purpose flour

NOTE: This recipe and all photos were reprinted with permission from Feast of the SevenFishes, A Brooklyn Italian’s Recipes Celebrating Food and Family by Daniel Paterna.(2019, Powerhouse Books).

The dry cod must be cut by machine by your merchant into 2-3-inch steaks. Hydrate fish in water for 14 days in your refrigerator, changing water every day (twice a day is best). By day 14, your fish will have miraculously turned to flesh. (It may be ready in less time and depends on the actual size of the fish.)

After the fish is done soaking and is soft, remove all bones, cartilage and skin and discard. Then, rinse the fish well under cold water.

Soak the Fish (Two Weeks Before Cooking):

To make the sauce, add the oil to a 10-quart pot over medium flame. After 1 to 2 minutes, add celery and sauté for 5 minutes. Remove and set aside.

Add onions and garlic and cook until the onions are translucent, stirring occasionally. Remove and set aside.

Add blended tomatoes and salt. Cover and bring to a boil. Then lower to a simmer and simmer, uncovered, for 45 minutes to 1 hour.

After 30 minutes add the sautéed celery, onions and garlic back in, along with the capers, olives and dried oregano, if including. Continue to simmer uncovered while preparing the fish.

Make the Sauce:

Once the stoccafisso is ready and softened and you are ready to cook it, preheat oven to 350°F. Heat the canola oil in a medium-sized pan.

Meanwhile (while the oil is heating), pat the fish pieces dry with a paper towel. Sprinkle each piece lightly with black pepper, then lightly dredge both sides in flour.

Once the oil is hot, carefully transfer the flour-dusted pieces of fish to the hot oil. Be careful not to overcrowd the pan, which will slow down frying. Once the fish is light golden brown on both sides, remove and set aside on a wire rack or paper towel to drain excess oil.

Fry the Fish:

Add enough sauce to cover the bottom of a 4½-quart (10-by-15-inch) casserole pan. Add the fried fish to the pan and ladle more tomato sauce over it, covering the fried fish. While ladling the sauce, try to avoid including the garlic cloves into the casserole pan. They can be discarded at this point.

Bake uncovered in the oven for 45 minutes. Remove from the oven let set for 15 minutes. Serve warm. Buon Appetito!

Bake the Stoccafisso:

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