Quick Pasta With Baccalà Mantecato Recipes

BACCALà MANTECATO

Baccalà Mantecato image

A Venetian specialty of whipped salted cod served on slices of bread or polenta.

Provided by Deborah Mele

Time P3DT30m

Number Of Ingredients 6

Ingredients

1/2 Pound of Dried Cod
2 Cloves Garlic
1 Bay Leaf
Salt & Pepper
Extra Vigin Olive Oil
Cracked Black Pepper

Steps:

Cut the cod into pieces and place them into a pan full of water.
Leave it in water for 2 to 3 days, changing the water twice daily.
After soaking, change the water again and place the cod and water, along with a bay leaf and cook for 30 minutes on low heat, removing any foam that comes to the surface.
After 30 minutes, remove the cod from the pan and place in a container with high sides.
Remove the skin and the bones from the cod and add 2 gloves of garlic.
Take a wooden spoon (or immersion hand blender) and start to mix vigorously, slowly adding the olive oil.
The quantity of the oil will depend on the cod itself.
Continue mixing until the cod turns light and has a whipped, mousse-like texture.
Taste and add salt if required.
Serve on fresh cut bread slices or grilled slices of polenta.
Sprinkle top with some cracked black pepper.

Nutrition Facts : Calories 132 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 24 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 3 pieces, Sodium 2706 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

BACCALA MANTECATO (SALT COD IN MILK SAUCE)

Baccala Mantecato (Salt Cod in Milk Sauce) image

Provided by Food Network

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 3/4 pounds baccala (salt cod fillets), reconstituted
1 carrot, peeled and cut in large pieces
1 stalk celery, cut in large pieces
1 red onion, cut in large pieces
1 cup milk
1 cup extra virgin olive oil
Freshly ground black pepper
White bread croutons or fried polenta, for serving

Steps:

Put enough cold water to cover the fish in a pot with the fish, carrot, celery, and onion, and bring it to a boil over medium heat. As soon as the water boils, remove from the heat and let the pot stand for 5 minutes, then remove the fish with a skimmer and lay it on absorbent paper to drain and cool. When the baccala is cool enough to handle, remove all the bones, a necessarily manual operation. Do not remove the skin, however.
Put the milk in a pan over low heat, and heat it until it is hot, taking care not to boil or burn it. Meanwhile, crumble the baccala by hand and put it in a bowl. Use a pestle to pulverize the fish, stopping every now and then to whisk in, alternately, trickles of oil and hot milk. Go back and forth between using the pestle and whisk. Continue to beat tirelessly; the process should take about 15 minutes. Salt is not normally necessary, but do add some black pepper. If the mixture gets too cold to mix well during the mashing, reheat it in a bain-marie until it is sufficiently malleable. You should also reheat it until it's warm when you are about to serve it. Accompany it with croutons of fried white bread or fried polenta.

QUICK PASTA WITH BACCALà MANTECATO

Quick Pasta with Baccalà Mantecato image

A great way to enjoy baccalà mantecato, before you eat it all as a spread or dip, is as a dressing for cooked pasta; 1 cup is enough to make a flavorful sauce for a pound of spaghetti, other long dry pasta, or fresh maltagliati pasta, which my father always liked. It is also good to dress potato gnocchi. Transforming the baccalà mantecato into a pasta sauce is best done in a big skillet-14 inches in diameter-into which you can drop all the pasta, straight from the cooking pot, and dress it-see the first part of chapter 3 for the basics of skillet sauces and how pasta and sauce are finished together.

Yield for 1 pound of pasta or gnocchi

Number Of Ingredients 8

Ingredients

1/3 cup extra-virgin olive oil
3 plump garlic cloves, sliced (about 1/4 cup)
1 pinch to 1/2 teaspoon dried peperoncino (hot red pepper flakes)
1 cup or more Baccalà Mantecato (preceding recipe)
Hot water from the pasta-cooking pot
1/4 teaspoon salt, or more to taste
Freshly ground black pepper
1/4 cup chopped fresh Italian parsley

Steps:

Start cooking your dry pasta in a big pot of salted water just before starting the sauce. If you are doing fresh pasta or gnocchi, don't put it in until after you start the sauce.
Pour the oil in the skillet, scatter the garlic in the oil, and put the pan over medium heat. Get the garlic sizzling, but don't let it get dark; stir it or shake the pan frequently. After a couple of minutes, sprinkle the pepper flakes in the oil, let them sizzle for a minute, then scrape in the baccalà spread and stir it well in the skillet.
Let the baccalà heat up for a few minutes; ladle 2 cups of boiling water from the pasta pot into the skillet and stir it, incorporating the baccalà mantecato, garlic, and oil into a thin sauce. Bring it to a boil, stirring, add the salt and pepper to taste, then adjust the heat to keep the sauce simmering actively until the pasta is almost al dente.
Add the drained pasta or gnocchi to the skillet, and toss to coat and finish cooking with the sauce (see page 92). Remove from the heat, toss with parsley, and serve.

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