As per Nina´s request, I am posting my Ventian native paternal Grandmother´s simple Codfish Spread.
BACCALÀ MANTECATO ALLA VINCENTINA ( VENETIAN COD FISH SPREAD )
2 Thick fillets of salt cod ( one can employ fresh cod, if salt cod is unavailable )
Extra Virgin Olive Oil - the amount should correspond to the weight of the cod fillets )
salt to taste
Freshly ground black pepper to taste
2 or 3 garlic cloves ( minced )
1 small bunch of fresh parsely - 1 large tablespoon ( minced finely )
1 Anchovy packed in Extra Virgin Olive Oil
1 small glass of whole milk just to cover the codfish and marinate the cod in the milk with a scant pinch of Nutmeg for 2 hours ( tenderizes )
1 small onion minced
Freshly grated Reggiano Parmesano or Grana Padano
1) If using salt cod; the salt cod must be soaked overnight for 48 hours, to desalt; changing the water 3 times
2) In a medium size casserole or Dutch Oven, boil just enough water to cover the codfish
3) Simmer the codfish for 18 minutes until tender
4) Strain the codfish thoroughly
5) Remove all bones and scales
6) Break up the cod fish in small pieces and place in a Food Processor or employ an electric stand up Mixer
7) Combine the following: a pinch of salt, freshly ground black pepper to taste, the minced Garlic, the minced onion, the minced parsley, the Anchovy, the Parmesano or Grana Padano and drizzle in the Evoo and mix together extremely slowly
8) Add the drained and patted dry codfish pieces and continue combining until you have a thickish spread creamy textured codfish dip develops
9) Gradually add additional Evoo as needed
10) Place the spread in a glass baking dish and cover. Put in the refrigerator over night ...
SERVE WITH CRACKERS AND BREAD STICKS, AND HOT CRUSTY ITALIAN BAGUETTE SLICED IN CANAPÉ SLICES ... AND WITH A BOTTLE OF PROSECCO DESIGNATION WHITE SPARKLING WINE ...
ENJOY.
