{"id":5196,"date":"2023-02-18T15:07:47","date_gmt":"2023-02-18T14:07:47","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=5196"},"modified":"2023-02-18T15:08:02","modified_gmt":"2023-02-18T14:08:02","slug":"polenta-cubes-baccala-mantecato-capers-and-olives","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/polenta-cubes-baccala-mantecato-capers-and-olives\/","title":{"rendered":"Cubetti di polenta, baccal\u00e0 mantecato, capperi e olive"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>La versione italiana di brandada<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 4 porzioni (costo circa 4 \u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 g di baccal\u00e0<\/li>\n\n\n\n<li>150 g di olio d'oliva molto delicato<\/li>\n\n\n\n<li>1 spicchio d'aglio<\/li>\n\n\n\n<li>pepe nero macinato<\/li>\n\n\n\n<li>120 grammi di polenta <\/li>\n\n\n\n<li>10 ml di olio d'oliva molto delicato<\/li>\n\n\n\n<li>20 grammi di parmigiano reggiano<\/li>\n\n\n\n<li>16 foglie di menta fresca<\/li>\n\n\n\n<li>16 capperi<\/li>\n\n\n\n<li>8 olive nere<\/li>\n\n\n\n<li>fiocchi di peperoncino<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>Nel Nord Italia, al posto della brandada (prodotta in Portogallo, Spagna e Francia), si prepara una versione cruda del piatto, il baccal\u00e0 mantecato. Non dimenticher\u00f2 mai le fantastiche \u201ctartine\u201d con questa crema di baccal\u00e0 che ho mangiato al Gi\u00e0 Scchiavi, un bacaro nel centro storico di Venezia. <\/p>\n\n\n\n<p>Come nella preparazione della brandada, \u00e8 molto importante che tutti gli ingredienti siano a temperatura ambiente in quanto il baccal\u00e0 deve assorbire l'olio e formare una crema omogenea.<\/p>\n\n\n\n<p>Per prima cosa laviamo il pezzo di baccal\u00e0 sotto l'acqua corrente per togliere il sale che si trova all'esterno. Tagliamo quindi a pezzi il baccal\u00e0 e lo mettiamo in un recipiente capiente con abbondante acqua fredda e lo lasciamo IN FRIGO, per almeno 48 ore, cambiando l'acqua ogni 12 ore circa. Credo che sia ovvio che l'acqua deve essere sempre molto fredda.<\/p>\n\n\n\n<p>Quando il baccal\u00e0 sar\u00e0 ben dissalato continuiamo la nostra preparazione. Dobbiamo sempre essere sicuri che il pesce non sia troppo salato. Dopo questa procedura possiamo conservare il baccal\u00e0 in frigorifero per 3 o 4 giorni, non di pi\u00f9 perch\u00e9 l'acqua inizia a creare batteri. <\/p>\n\n\n\n<p>Oh mi sono dimenticato. Dobbiamo anche mettere a bagno i capperi  per togliere loro il sale e i cattivi odori dei conservanti e snocciolare e tagliare a met\u00e0 le olive. <\/p>\n\n\n\n<p>Togliamo il baccal\u00e0 dal frigo, lo mettiamo in una piccola casseruola con acqua fredda e lo spicchio d'aglio e facciamo sobbollire per circa 20-25 minuti, togliendo continuamente la schiuma con una schiumarola. Togliamo il baccal\u00e0 dall'acqua e lo lasciamo completamente raffreddare. Conserviamo anche circa 100 ml di liquido di cottura in quanto \u00e8 ricco di proteine e ci aiuter\u00e0 a legare la crema.<\/p>\n\n\n\n<p>In una ciotola mettiamo il baccal\u00e0 e lo facciamo sciogliere con il frullatore ad immersione. Iniziamo ad aggiungere olio (se non abbiamo un olio d'oliva molto delicato, suggerisco l'uso di uno di girasole EV) e liquido di cottura fino a creare una crema molto leggera e gradevole come il burro morbido. Aggiungiamo un po' di pepe, controlliamo se il sale \u00e8 ok e mettiamo in frigo per mezz'ora.<\/p>\n\n\n\n<p>Nel frattempo prepariamo la polenta. Facciamo bollire 800 ml di acqua, minerale o filtrata ovviamente. La saliamo leggermente e iniziamo ad aggiungere la polenta mentre contemporaneamente mescoliamo con la frusta. Portiamo a ebollizione e abbassiamo subito la fiamma. Mescolando spesso continuiamo la cottura della polenta fino a quando il liquido sar\u00e0 assorbito dalla farina. Poco prima della fine della cottura aggiungiamo i 10 ml di olio e il formaggio. Controlliamo il sale e la versiamo in una teglia quadrata a raffreddare completamente.   <\/p>\n\n\n\n<p>Finiamo la polenta. La tagliamo in cubi e la mettiamo in forno molto caldo per 10 minuti.<\/p>\n\n\n\n<p>Disponiamo su ogni piatto quattro cubetti di polenta, li ricopriamo con la crema di baccal\u00e0, guarniamo la crema con un cappero, mezza oliva, fiocchi di peperoncino e una foglia di menta e serviamo.     <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Polentine-con-baccala-mantecato-5-1024x683.jpg\" alt=\"\" class=\"wp-image-5227\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Polentine-con-baccala-mantecato-5-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Polentine-con-baccala-mantecato-5-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Polentine-con-baccala-mantecato-5-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Polentine-con-baccala-mantecato-5-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Polentine-con-baccala-mantecato-5-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Polentine-con-baccala-mantecato-5-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Polentine-con-baccala-mantecato-5-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Polentine-con-baccala-mantecato-5-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Polentine-con-baccala-mantecato-5.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>The Italian version of brandada ingredients for 4 servings (cost about 4 \u20ac pp) In Northern Italy, instead of brandada (made in Portugal, Spain and&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/polenta-cubes-baccala-mantecato-capers-and-olives\/\">Continue reading<span class=\"screen-reader-text\">Cubetti di polenta, baccal\u00e0 mantecato, capperi e olive<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":5226,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[507],"tags":[1412,1095,496,1071,514,488,655,599,914,1251,1124,553,1158,934,1207],"class_list":["post-5196","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-baccala","tag-capers","tag-cod","tag-filet","tag-fish","tag-garlic","tag-mint","tag-oil","tag-olive-oil","tag-olives","tag-parmigiano","tag-pepper","tag-pepperoncino","tag-polenta","tag-sultanas","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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