San Pellegrino – Here we have two of the most popular Venetian cicchetti dishes, baccalà mantecato, “creamed codfish on crunchy polenta,” and Venetian-style boiled eggs served with marinated anchovies.
Create your own complete Venetian cicchetti spread with a few additions of your choice such as meatballs, gratin of mussels, marinated olives, fried salt cod. Served with a refreshing Rossa Fizz or Pompelmo Splash mocktail, you will be transferred to the buzzy back street-bacari bars of Venice in an instant.
INGREDIENTS
BACCALÀ MANTECATO: CREAMED COD ON POLENTA
- 800 g dried cod
- 200 mL extra virgin olive oil
- 200 mL milksalt
- pepperfried polenta
MEZZO UOVO CON ACCIUGA: BOILED EGG WITH ANCHOVIES
- 4 hard boiled eggs, halved
- 8 anchovies in oil, drained
- 8 marinated olives (optional)
PREPARATION
BACCALÀ MANTECATO: CREAMED COD ON POLENTA
1. Start by rehydrating the cod: soak the fish, immersed in cold water, for up to 48 hours in the fridge. Change the water twice daily.
2. Drain and remove the skin. Place in a large saucepan with enough cold water to fully cover the fish, along with 150 mL of milk, season with salt and bring to a boil. Cook for about 20-30 minutes, skimming occasionally, until tender.
3. Drain the cod, remove the skin, bones and cut into small pieces.
4. Using a wooden spoon, or an immersion blender, break down the cod pieces. Gradually drizzle in the oil until the mixture looks creamy and light.
5. Season with salt and pepper, and serve on top of chunks of fried polenta.
MEZZO UOVO CON ACCIUGA: BOILED EGG WITH ANCHOVIES
1. Assemble your eggs by placing one rolled anchovy on the centre of the halved egg, followed by an olive. Secure with a toothpick.
