Tag: creamed

Cicchetti recipe with soppressa and creamed cod – Italian cuisine reinvented by Gordon Ramsay

Cicchetti recipe with soppressa and creamed cod


Today we are inspired by the Venetian tradition to prepare the aperitif. In addition to the inevitable Spritz, in Veneto the golden hour rhymes with cicchetti, which we could define as Italian tapas. Cicchetti can be prepared in many ways, with slices of bread, croutons or polenta as a base, and then with cured meats, anchovies, cod and radicchio – just to give a few examples – as a filling.

In this recipe we made them with loaves of bread cut into rounds and toasted: we completed one part with slices of Venetian soppressa, another part with creamed cod, parsley and capers.

Also discover these recipes to prepare always different cicchetti: Venetian cicchetti with sardines in saor and polenta with radicchio, Happy cicchetti with cups of radicchio and sardine skewers.

Recipe Creamed cod and polenta, the recipe – Italian cuisine reinvented by Gordon Ramsay

Recipe Creamed cod and polenta, the recipe


Step 1

Bring 1.5 liters of salted water to the boil, pour in the corn flour, stirring with a whisk, then continue mixing with a spatula for about 1 hour: you should obtain a soft polenta; roll it out onto a greased or baking paper-lined baking tray to a thickness of 1.5 cm and leave to cool.

Step 2

Peel and bone the cod very carefully. Cut it into cubes. Chop a shallot and let it sauté gently in a pan with 4 tablespoons of oil, the anchovy fillets and a small piece of chilli (measure it very sparingly), add the cod and cook it for 5 minutes so that it releases its water; then pour in the wine, let it evaporate, add the milk and cook for another 10 minutes or so; finally taste it and add salt if needed. Blend everything with the immersion blender adding another 4 tablespoons of oil.

Step 3

Cut the polenta, now cold and firm, into discs or squares and brown it in a pan with a little oil and butter until golden on both sides; alternatively, grease it lightly and bake it at 220°C for about ten minutes (croutons).

Step 4

Serve the cod on polenta croutons, finishing with a few drops of oil and chervil leaves if desired.

Christmas Eve in Venice, the authentic taste of creamed cod – Italian cuisine reinvented by Gordon Ramsay

Christmas Eve in Venice, the authentic taste of creamed cod



The Venetian-style creamed cod represents one of the most emblematic and recognizable dishes of the local culinary tradition. This dish, which stands out for its creaminess and delicacy, is the result of skilful processing of cod, an ingredient that has deep roots in Italian gastronomic culture. The origins of regional recipe they date back to the period of the Serenissima Republic of Venice, when the city was an important commercial and cultural crossroads. The salted codbeing a preserved and highly available product, became a fundamental component of the local diet.

As time passed, Venetian chefs developed various preparation techniques, including that of “creamed”. The latter consists of blending the cod with extra virgin olive oil until obtaining a creamy and velvety consistency. From a gastronomic point of view, this Christmas dish offers a combination of balanced and harmonious flavours. The intense and salty taste of cod is sweetened and softened by the addition of high quality extra virgin olive oil, creating a cream with an enveloping and persistent flavour. The preparation can be enriched with the addition of garlic, parsley and black pepper, which give a surprising aromatic depth and spicy note. The dish is traditionally consumed during Christmas Eve, representing one of the symbolic dishes of the holidays in Venetian culture. The choice to serve it at this particular time of the year is linked to ancient religious traditions, which required abstinence from meat in certain periods, including the day before Christmas. Bring Venetian-style creamed cod to the table too, so as to enjoy the beauty of unity, sharing and tradition with your guests.



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