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Cod Fish Style Vicenza

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Margi Cintrano View Drop Down
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    Posted: 07 January 2020 at 10:58


BACCALÀ MANTECATO or BACALAO SECO EL ESTILO DE VINCENZA, ITALIA is a typical dish served on Christmas Eve in The Veneto Region of Italy, however, many Spaniards also adore the fish appetiser and prepare it too .. It is a dip which is served on canapés or with cracker breads and or flat breads.

Ingredients:

1 kilo of fresh cod fish or Salt cod
1.5  teaspoons of Nutmeg
Salt and freshly ground peppercorns to taste or ground black pepper 
300 Ml.  Italian Evoo 
1 tablesp of freshly finely  chopped parsley

1) Soak the cod in milk or wáter overnight if using salt cod. If using fresh cod, soak for 1 hour approx.
2) Remove the foam from the liquid in which you had soaked the fish and discard it.
3) Simmer the fish on low slow flame for 30 minutes.
4) Now, let cool a few minutes and remove the skin of the cod, and the bones.
5) Take a large glass bowl and: mince garlic to taste, the parsley, the black pepper, salt, nutmeg to taste  and a pinch of fresh thyme herb or dried thyme.
6) Add the simmered cooled cod and whisk or use a stand up mixer and créate a thick mousse texture.
7) While you are whisking --  add the Evoo extremely slowly and mix again and again. Until the texture is a thick mousse. 

Serve with a Prosecco sparkling White wine or a Sparkling White wine from your region.

This can be spread on canapés and decorated with a cherry tomato or black or green olives. 


Hope all of you have had a Healthy, Successful and Lovely New Year 2020 to date.



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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 January 2020 at 11:01
Originally posted by Margi Cintrano Margi Cintrano wrote:


BACCALÀ MANTECATO or BACALAO SECO EL ESTILO DE VINCENZA, ITALIA is a typical dish served on Christmas Eve in The Veneto Region of Italy, however, many Spaniards also adore the fish appetiser and prepare it too .. It is a dip which is served on canapés or with cracker breads and or flat breads.
Ingredients:
1 kilo of fresh cod fish or Salt cod
1.5  teaspoons of Nutmeg
Salt and freshly ground peppercorns to taste or ground black pepper 
300 Ml.  Italian Evoo 
1 tablesp of freshly finely  chopped parsley

1) Soak the cod in milk or wáter overnight if using salt cod. If using fresh cod, soak for 1 hour approx.
2) Remove the foam from the liquid in which you had soaked the fish and discard it.
3) Simmer the fish on low slow flame for 30 minutes.
4) Now, let cool a few minutes and remove the skin of the cod, and the bones.
5) Take a large glass bowl and: mince garlic to taste, the parsley, the black pepper, salt, nutmeg to taste  and a pinch of fresh thyme herb or dried thyme.
6) Add the simmered cooled cod and whisk or use a stand up mixer and créate a thick mousse texture.
7) While you are whisking --  add the Evoo extremely slowly and mix again and again. Until the texture is a thick mousse. 
Serve with a Prosecco sparkling White wine or a Sparkling White wine from your region.
This can be spread on canapés and decorated with a cherry tomato or black or green olives. 
Hope all of you have had a Healthy, Successful and Lovely New Year 2020 to date.



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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 13 January 2020 at 16:11
Sounds good!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 January 2020 at 22:12

Thank you Melissa .. 

It is lovely ..  


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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 14 January 2020 at 08:42
Sounds very tasty, Margi.

It astounds me how little fish is used to make spreads.  They make great appies, as well as pass-along canapes.  Or, to put a point on it, just when you're sitting around snacking.  

I do a similar spread using smoked fish, and whenever I serve it it disappears quickly.

Thanks for posting.


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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 January 2020 at 11:56


Historic Foodie,

Definitely, smoked fish, fresh or salt cod, smoked salmon, gravlax, herrings, smoked trout, sable (black cod), prawns etcetra make great appetisers.  

Yes, fish / shellfish / seafood are definitely star starters !!!

Thanks .. Hope all is well ..  


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