Cichetti and Baccalà, the Venetian way

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Baccala and Cichetti Venetian snacks Baccala and Cichetti Venetian snacks

When in Venice do not miss out on the typical 'baccalà mantecato' or creamed codfish. It is an easy and daily dish which you can find served as an appetizer with a slice of bread or polenta in any 'osteria' or 'trattoria', but do ask for a 'bacaro' as they say locally. The happy hour in Venice is called 'cicchetti' and walking in Venice stopping for snacks and culinary gems in wine bars is very much part of Venetian life.

Below is the recipe for the creamed codfish or 'baccalà, the Venetian way.

Ingredients

codfish already cleaned and softened, onion, carrot, celery, parsley, laurel, pepper, olive oil, garlic, slices of bread, a pich of salt

Making it

Boil the codfish together with the onion, carrot and the other herbs. Then cut the codfish in pieces and whisk with olive oil. Finally add the garlic chopped in small pieces and the parsley.

Spread the mantecato codfish on the bread slices and serve as an appetizer. Alternatively you can serve the cod with some polenta as the Venetians love to do.

Additional Info

  • Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz
Last modified on 19 December 2012
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