WINING & DINING RECIPE S TO TRY AT HOME
TRAVEL WITH YOUR TASTE BUDS ENJOY THE FLAVOURS OF ITALY AT HOME
A trip to the Continent may still seem an impossible dream with too many restrictions to navigate but we can still enjoy all those flavours we associate with our trips to Europe.
Filippo Berio, the UK’s favourite extra virgin olive oil, and rice producers Riso Gallo bring you the real taste of Italy – with two recipes for delicious starters that create a little piece of Italy in your own home.
BACCALÀ MANTECATO WITH SGAGLIOZZE
Baccalà Mantecato is a fluffy, white cloud of salt cod that is soaked and prepared like a sauce. An iconic appetiser from Venice, you’ll find this delicious snack in the city’s cicchetti (the Venetian word for small snacks) bars.
It is beyond perfect served Sgagliozze - a signature street food, polenta fried in a square or rectangle, eaten hot. Walking around Bari old town with a hot bag of Sgagliozze is one of life’s true experiences!
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BACCALÀ MANTECATO - INGREDIENTS
400g salt cod fillet 600ml whole milk 6 black peppercorns 1 bay leaf 225ml Filippo Berio Extra Virgin Olive Oil, extra for drizzling 2tbsp freshly chopped flat-leaf parsley
METHOD
Soak the salt cod in cold water for 24 hours, changing the water every 8 hours. Drain. Place the fish in a saucepan with the milk, peppercorns and bay leaf. Bring to the boil and simmer very gently for about 10 minutes. Take off the heat, cover and leave for another 10 minutes. Remove the fish from the milk and then break it into flakes with a fork or your fingers, removing any skin and bones that remain. Place the fish in a food processor with 2-3 tablespoons of the milk. Pulse until it forms a paste. On a low speed, add the oil little by little as if making mayonnaise. Once the oil is finished, the baccalà should be light and fluffy. Season to taste and leave to cool. Keep in the fridge until ready to serve.
Serve on top of the sgagliozze, drizzled with Filippo Berio Extra Virgin Olive Oil and garnished with parsley.
SGAGLIOZZE 12 SLICES - INGREDIENTS
900ml boiling water 200g express polenta 1tsp salt 200ml Filippo Berio Classico Olive Oil, for frying
METHOD
Cook polenta according to packet instructions. Spread onto a baking sheet lined with a sheet of baking paper. Place another sheet of baking paper on top, followed by another baking tray. Squeeze together gently to flatten the polenta then place a heavy saucepan on top to weigh it down. Leave to cool completely. Cut the polenta into 12 rectangles, about 4 cm x 8 cm. Pour the Filippo Berio Classico Olive Oil into a large frying pan over a medium-high heat. Fry the polenta pieces, for about 3 minutes each side, until golden brown all over. Drain the polenta pieces on kitchen towel. Season with salt and serve topped with the baccalà mantecato.
Serves 8 as an appetizer
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