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Polenta and cod: Christmas recipes that speak Venetian – Italian Cuisine


Polenta and cod. To say it alla vicentina, bacalà. The basic ingredient of this Venetian delight is it stockfish, a dried fish that is then beaten, wet and cooked. The traditional recipe wants ingredients such as high quality extra virgin olive oil, sardines or salted anchovies, milk, grana cheese and onions. Then there are those who prefer garlic, those who prefer a more delicate result and do not put the anchovies, but the rule remains one: do not mix the cod and give it at least 2-3 days to hydrate. As for polenta instead, it hides many pitfalls. To prepare a perfect recipe, start with crab cornmeal and continue reading the 5 mistakes not to be made.

Salted codfish with almond milk and polenta
Salted codfish with almond milk and polenta.

And now that the basics are ready, you just have to free your imagination! We thought of Christmas recipes based on polenta and cod to mix, combine and present in tasting. Let yourself be inspired by the recipes: baccalà creamed and white polenta, creamed salted cod and polenta, creamed salmon with creamed fennel seeds, cubes of polenta and bacon, cod with almond milk and polenta millefeuille of polenta, radicchio and taleggio, veal cheek with polenta, polenta, lentils, mortadella liver, cubes of polenta with cheese and almonds, cod with almond and walnut mousse, wet with scampi and cuttlefish with soft polenta, potato croquettes and cod, cod and panelle with herb pesto, cod fish fish cakes with pink sauce, cannoli with cod on cannellini's croquettes, creamed codfish croquettes, grana croissants with cod cream, apple fritters and cod on salad of chanterelles and porcini mushrooms, dried cod stewed to the ghiotta, cod fried in pistachio batter, roast salmon and stuffed cod of red prawns and stewed cod and white polenta.

Here are our Christmas recipes with polenta and baccalà

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Creamed cod and white polenta

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Creamed cod and polenta

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Salted codfish with almond milk and polenta

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Millefeuille of polenta, radicchio and taleggio

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Veal cheek with polenta

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Polenta, lentils, liver mortadella

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Polenta cubes with cheese and almonds

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Cod with almond and walnut mousse

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Scampi and cuttlefish with soft polenta

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Potato croquettes and cod

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Cannoli with salt cod on little cakes of cannellini

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Creamed codfish croquettes

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Apple and cod fritters on a salad of chanterelles and porcini mushrooms

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Baccalà stewed to the ghiotta

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Salmon roast and cod stuffed with red prawns

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Steamed cod and white polenta

Codfish salad – salt cod salad recipe – Italian Cuisine


Clean and cook the peppers, peel them, then cut them into fillets.

Add the fish and rinse it, then blanch for at least 5 minutes without salting the water.
Drain and let cool, then cut into cubes.
Season the salad

Put the fish on a serving dish and season with oil, juice of half a lemon, a little salt, olives, well desalted capers, sliced ​​garlic, peppers and the remaining lemon cut into slices.

Your cod salad is ready.

TAGS: Cod Salad Recipe | How to prepare cod salad | Recipe cod salad

Fried cod with mustard sauce – Italian Cuisine


Italian cuisine sees him as the protagonist of numerous dishes: in Vicenza, Livorno, in the oven, with olives, or in Venetian style. But the recipe that wants undisputed King throughout Italy of Christmas dinners and New Year's Eve dinner is the fried cod. Have you ever tried it?

Fried cod: how to cook it to the fullest

A dish of the Roman tradition, particularly loved during the Christmas holidays, which conquers for its goodness and simplicity of preparation. In fact, just a few easy steps and a handful of minutes to bring this delicious second to the table. But for cook it smoothly, it is important to follow these tips: choose only fresh and quality fish, let the cod soak in water for a few hours to partially desalt it and when it is fried, pour it in a pan only with hot oil, taking care to turn each cube to obtain a homogeneous browning.

Which side dish for fried cod?

Perfect to accompany this dish is a fresh salad of lettuce and cherry tomatoes, to taste garnished with olives, onions and corn. Even the potatoes go well with the fried cod, baked and with little seasoning will be perfect.
But that extra touch comes from the accompanying sauce, try to serve it with a mustard sauce. Irresistible!

And now we discover how to bring the table to the table Fried cod with mustard sauce.

People: 2
Difficulty: easy
Preparation time: 20 minutes
Cooking time: 10 minutes

Ingredients

400 g breadcrumbs
250 g salt cod
100 g flour
3 eggs
50 g mustard
1 l seed oil
Salt to taste

Method

Clean the cod and cut it into cubes.
Beat the eggs in a bowl.
Pass each cube of cod first in the flour, then – using a fork – in the eggs and finally in the breadcrumbs.
Heat the seed oil to 180 ° in a pan and fry the cubes of cod until golden brown.
Add a pinch of salt, serve and serve with the mustard sauce.