Quick Pasta With Baccalà Mantecato Food

BACCALà MANTECATO

Steps:

• Cut the cod into pieces and place them into a pan full of water.
• Leave it in water for 2 to 3 days, changing the water twice daily.
• After soaking, change the water again and place the cod and water, along with a bay leaf and cook for 30 minutes on low heat, removing any foam that comes to the surface.
• After 30 minutes, remove the cod from the pan and place in a container with high sides.
• Remove the skin and the bones from the cod and add 2 gloves of garlic.
• Take a wooden spoon (or immersion hand blender) and start to mix vigorously, slowly adding the olive oil.
• The quantity of the oil will depend on the cod itself.
• Continue mixing until the cod turns light and has a whipped, mousse-like texture.
• Taste and add salt if required.
• Serve on fresh cut bread slices or grilled slices of polenta.
• Sprinkle top with some cracked black pepper.

BACCALà MANTECATO: A SAVORY SPREAD OF WHIPPED SALT COD

Steps:

• When the baccalà is sufficiently soaked, cut it into small pieces-6 inches or so-and put them in a saucepan or deep skillet with at least an inch of water to cover. Bring to a boil, set the cover ajar (rest it on a wooden spoon set on the rim of the pan), and cook at a steady bubbling boil for 20 minutes or more, until the cod is easy to flake but still has body and shape. Don't let it start to break apart. Lift it out of the cooking water, and let it drain and cool in a colander. Reserve a cup of the cooking water.
• Meanwhile, rinse the potato but leave it whole and unpeeled. Put it in a small pot covered with cold water. Bring to the boil, and cook steadily until you can easily pierce the potato with a knife blade.
• Let it cool, and peel it.
• Set up the electric mixer and flake all the fish into the bowl. Beat with the paddle at low speed to break the fish up more; drop in the minced garlic, and beat at medium speed while you pour in half the olive oil very gradually in a thin stream, then add the potato and incorporate it; continue beating at low speed as you gradually add the rest of the oil.
• Now raise the speed to high and whip the fish to lighten it.
• Reduce the speed to medium and incorporate the half-and- half gradually, then whip at high speed again. At this point the whipped cod should be smooth and fluffy, almost like mashed potatoes but with texture. If it is very dense, you can thin it with the cooking water (but be careful: too much water will make it too salty).
• Finally, season with pepper and beat it in to blend. If you use a food processor instead of a mixer, follow the same order of additions, and process as needed to form a light, smooth spread. Put the spread in containers and store sealed, in the refrigerator, for up to a week. You can also freeze baccalà mantecato; the texture will not be as creamy, but it will have good flavor and makes a delicious pasta sauce.

BACCALA MANTECATO (SALT COD IN MILK SAUCE)

Steps:

• Put enough cold water to cover the fish in a pot with the fish, carrot, celery, and onion, and bring it to a boil over medium heat. As soon as the water boils, remove from the heat and let the pot stand for 5 minutes, then remove the fish with a skimmer and lay it on absorbent paper to drain and cool. When the baccala is cool enough to handle, remove all the bones, a necessarily manual operation. Do not remove the skin, however.
• Put the milk in a pan over low heat, and heat it until it is hot, taking care not to boil or burn it. Meanwhile, crumble the baccala by hand and put it in a bowl. Use a pestle to pulverize the fish, stopping every now and then to whisk in, alternately, trickles of oil and hot milk. Go back and forth between using the pestle and whisk. Continue to beat tirelessly; the process should take about 15 minutes. Salt is not normally necessary, but do add some black pepper. If the mixture gets too cold to mix well during the mashing, reheat it in a bain-marie until it is sufficiently malleable. You should also reheat it until it's warm when you are about to serve it. Accompany it with croutons of fried white bread or fried polenta.