Venetian-style creamed cod
Venetian-style creamed cod is an iconic dish of the local tradition, like sardines in saor and Venetian-style liver! A classic fish appetizer, perfect as a Christmas appetizer or a timeless appetizer for New Year's Eve. It can be served on croutons or with grilled polenta or make pretty shortcrust pastry boats with creamed cod! Venetian-style creamed cod is an excellent alternative to the classic cod fritters for a taste of the best dishes of our tradition!
Ingredients
Stockfish (already soaked) 800 gSunflower Oil 500 gBay leaves 2 leavesSalt to tasteBlack pepper to taste
For garnish
Parsley to tasteBlack pepper to taste
Preparation
To prepare the creamed cod alla veneziata you will need stockfish (we took it already soaked), rinse it several times under cold running water and remove the bones by extracting them with tweezers. This step is easier with raw stockfish. Cut the stockfish into large pieces, place it in a high pan, preferably steel. Add the bay leaf and pour cold water to cover it. From the moment it boils, calculate another 30 minutes of cooking. During cooking, remove the foam. When the cod begins to flake it will be time to drain it. Transfer it to the bowl of the planetary mixer, whip the whisk and operate at medium-low speed. Pour in the seed oil while the mixer is in action, then add salt and ground pepper to taste. Then increase the speed and continue to work the mixture until you get a cream. It will take about 10 minutes in total in the planetary mixer. Form the quenelles with the help of 2 tablespoons. Place the quenelles on toasted bread croutons or on polenta croutons. Season with chopped fresh parsley and again ground pepper to taste. The Venetian creamed cod is ready to be enjoyed!
PreservationIt is advisable to consume the creamed cod Venetian style as soon as it is ready. Alternatively, you can store it in the refrigerator for a couple of days.
Do Spade Winery
Francesco Munarini is the owner of the Do Spade winery, an ancient bacaro located in the historic center of Venice that boasts a sign dating back to 1400. The term bacaro, in Venetian, indicates the ancient taverns where you can taste local wines accompanied by appetizers, or cicchetti, inspired by the classic dishes of the area. Even today, the Do Spade Winery carries on the tradition of the bacaro and offers its guests the best typical recipes, made by enhancing the raw materials of the territory. From the glass to the plate, you will rediscover here the most genuine and authentic Venetian cuisine.
Venetian-style creamed cod is an iconic dish of the local tradition, like sardines in saor and Venetian-style liver! A classic fish appetizer, perfect as a Christmas appetizer or a timeless appetizer for New Year's Eve. It can be served on croutons or with grilled polenta or make pretty shortcrust pastry boats with creamed cod! Venetian-style creamed cod is an excellent alternative to the classic cod fritters for a taste of the best dishes of our tradition!
Ingredients
Stockfish (already soaked) 800 g
Sunflower Oil 500 g
Bay leaves 2 leaves
Salt to taste
Black pepper to taste
For garnish
Parsley to taste
Black pepper to taste
Preparation
To prepare the creamed cod alla veneziata you will need stockfish (we took it already soaked), rinse it several times under cold running water and remove the bones by extracting them with tweezers. This step is easier with raw stockfish. Cut the stockfish into large pieces, place it in a high pan, preferably steel. Add the bay leaf and pour cold water to cover it. From the moment it boils, calculate another 30 minutes of cooking. During cooking, remove the foam. When the cod begins to flake it will be time to drain it. Transfer it to the bowl of the planetary mixer, whip the whisk and operate at medium-low speed. Pour in the seed oil while the mixer is in action, then add salt and ground pepper to taste. Then increase the speed and continue to work the mixture until you get a cream. It will take about 10 minutes in total in the planetary mixer. Form the quenelles with the help of 2 tablespoons. Place the quenelles on toasted bread croutons or on polenta croutons. Season with chopped fresh parsley and again ground pepper to taste. The Venetian creamed cod is ready to be enjoyed!
Preservation
It is advisable to consume the creamed cod Venetian style as soon as it is ready. Alternatively, you can store it in the refrigerator for a couple of days.
Do Spade Winery
Francesco Munarini is the owner of the Do Spade winery, an ancient bacaro located in the historic center of Venice that boasts a sign dating back to 1400. The term bacaro, in Venetian, indicates the ancient taverns where you can taste local wines accompanied by appetizers, or cicchetti, inspired by the classic dishes of the area. Even today, the Do Spade Winery carries on the tradition of the bacaro and offers its guests the best typical recipes, made by enhancing the raw materials of the territory. From the glass to the plate, you will rediscover here the most genuine and authentic Venetian cuisine.
No comments:
Post a Comment