Monday, April 27, 2009

Venetian Snack...or Delicacy

Baccalà Montecato can simply be translated as Cod Mousse or Cod Spread.
This wonderfully light and succulent spread makes for a delicious afternoon snack or, if you want to get fancy, you can even serve it as an hors d’oeuvre. In my family, this spread was usually given to a ravenous kid coming home from school. My mom would save a portion from the baccalà to be cooked for the main meal, and work it into a mousse. I would get to spread this delicious creamy froth on melba toasts or crusty bread- perfect to hold me over until suppertime.

My Venetian grandmother, with whom I spent all my summers with, used to serve this with Polenta. This was even tastier and, much more of a treat. But of course spoiling grandchildren is a Nonna’s specialty:) Delicious!

I didn’t know then, that some people could actually consider this a delicacy. To us, it was just a healthy snack to keep a pesky kid from nagging all the way to suppertime. And, by the way…I used to hate fish- so I guess this was also a way for my mom to serve up nutrition without me even knowing what I was eating. She would call it: 'un crostino alla cremina' (creamy toasted bread)- or 'Polentina alla crema' (Polenta and cream). A perfect snack actually.

Here’s a recipe that will make enough for 6 people:

-Boil ½ Kg. of cod (salt and pepper to taste…just remember that cod is naturally salty though).

-Peel the cod and rid of any scales.

-Add ½ glass of oil (about 4 to 5 oz.)

-Add the juice of one lemon

Here’s the fun part- Do it the old fashion Venetian way (You’ll need two medium sized soup bowls): Pour the mixture into one of the soup bowls, cover it with the other and then shake the bowls vigorously for about 3 min. You should obtain a creamy, frothy, delicious mousse.

Serve it with a sprinkle od chopped parsley and Enjoy!

Try it and let me know how you like it.


Ingrid Mida said...

Sounds delicious! I'll have to try your recipe, although I'm not fond of handling fish!!!

Viola said...

I don't like handling fish either, Ingrid, but I'd like to try this! Thank you very much, Ms.Lucy.

May said...

Sounds great! Thanks.

Lucy said...

Hi there:) actually it's quite an easy fish to clean- but if you ask your fish guy (like I do), he will probably not have a problem cleaning it for you. This way all you have to do is boil and season, drain and mash:) Enjoy!

sallymandy said...

Wow, that sounds too easy to be true. Thanks for sharing this!

Kirsten Steen said...

Sounds fabulous, Ms. Lucy! Will have to try this. I would have never thought I'd enjoy a fish mousse but have fallen in love with a sardine rillette in Paris that I have to have every time I go!
Thanks for this!

Lucy said...

You won't believe how simple- really, Sallymandy- and it's delicious:)

Hi Kirsten, if you're hooked on sardine rillete, you'll love this. The taste is much more delicate though...but just as satisfying:)

sexy said...
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