Cultural background

Cicchetti are small snacks, similar in concept to famous Spanish tapas, which are typically eaten accompanied by a small glass of wine, called an ombra in the wine bars (osterie or bacari). In Italian culture, especially in north-east of Italy, a good glass of wine is always consumed with something to eat. This recipe is an easier and lighter version of a very famous venetian recipe, baccalà mantecato, revisited for NIK by Giovanni. Baccalà is a popular, traditional ingredient found on tables all over the Italian peninsula and originally comes from Norway. It usually refers to cod preserved under salt then dried, but cod that has just been dried without salt is known as stoccafisso, stockfish. The Venetians,

confusingly, call stockfish baccalà. It’s usually sold whole, while salted baccalà comes in pieces, and both need plenty of time soaking in fresh water to become tender (in the case of stockfish) and palatable (in the case of salted baccalà) before use. The key to making this dish is in the Italian verb,”mantecare”,which means to mix, but more specifically describes a movement and technique for creating something creamy.

In fact, the technique for making a successful baccalà mantecato is much like making mayonnaise. Traditionally it is served on a piece of roasted polenta but today it’s often served in a small slice of bread.

Culinary information

Ingredients for 4 people

  • 250 g of cod fillets (fresh or de-frozen)
  • salt
  • black pepper
  • 1 clove of garlic
  • A sprig of parsley
  • Extra virgin olive oil
  • 6 slices of bread or croutons

Preparation

  1. Wash the cod fillet and steam it
  2. Let it cool
  3. Blend the fish with all the other ingredients
  4. Add salt and pepper and add the chopped parsley
  5. Serve with croutons or grilled polenta

Other aspects

  • Wash your hands carefully.   
  • Be careful with hot  pans and blenders.   
  • Choose only fresh fish or, if frozen, check date of expiring