Venetian Bellini Cocktail and Grilled Polenta with BaccalĂ  Mantecato (Codfish Mousse)

Do you need ideas for a perfect appetizer? Serve a mousse of salted cod on baked polenta as people use to do in one of the most beautiful cities in the world: VeniceThe Venetians call their appetizers cicchetti (the Venetian version of the danish smørrebrødand they are usually served with a glass of wine known as ombra.
A typical cicchetto is prepared with baccalĂ  mantecato, a mousse of dried and rehydrated codfish, boiled and whipped with olive oil until light and airy. 

Among other classical cicchetti there are: slides of squid ink polenta with baccalĂ  mantecato, white polenta with cuttlefish and sarde in saor.

BaccalĂ  mantecato is one of the most popular method to serve the baccalĂ   in the North of Italy … let’s see the recipe!

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