Baccala Mantecato and Peperonata Bruschetta for Christmas Eve

22 Dec

Erica De Mane

4141004820_7df60a0ef8_o
Recipe: Baccalà Mantecato and Peperonata Bruschetta

In the last week or so several people have asked me about baccalà mantecato, knowing that I always make it for Christmas Eve. This salt cod preparation is not my usual Southern Italian fare. It comes from Venice, and it’s essentially the same as Provençale brandade. I’ve had versions of it in Liguria, too. It’s fluffy (mantecare means to whip) and mellow. People who say they don’t like baccalà almost always like this. It’s traditionally been the opener to my big Christmas Eve fish dinner. It’s a perfect fit with couscous-stuffed shrimp, spaghetti with clam sauce, zuppa di pesce, orange and fennel salad, or whatever I decide on for any given year.

Christmas Eve has always been my favorite holiday meal. Its food incorporates many of my favorite flavors, such as baccalà, and is pure joy for me to prepare. Lots of fish…

View original post 674 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: