RECIPE

Venetian baccalà

In brief

Chef: Max Mariola
Difficulty;: Medium
Total time: 40 minPreparation: 20 minCooking: 20 min
Recipe of: Fish
Region: Veneto

Ingredients

for 4 people

Stockfish, Parsley, Laurel, Lemon, Garlic, Polenta

Preparation

Preparation:
Take the stockfish, clean it removing the bones and cut it into slices, keep the skin. Put it in a pan and add cold water and a bay leaf and put on the fire. Add a piece of lemon, and if you want a beak of garlic. Cook for 20 minutes and let stand for another 20 minutes. In the meantime chop the parsley add at the end. Put a saucepan with boiling water for the polenta. Take either the white or yellow flour and a whisk, while pouring the flour into the boiling water mix it. Add a little olive oil and let the polenta cook for about 40 minutes. Now remove the skin from the cooked and warm stockfish, then put it in the planetarium (or do it by hand) and mix. If it is too dry, pour a little oil and if it is still dry, pour some stockfish cooking water. Add salt if it is bland. Now take the polenta, serve it on a plate and place the creamy stockfish on top, drop some parsley on top.

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