Baccalà is dried salted cod, which needs 4 days of soaking in fresh cold water to reconstitute it, changing the water two or three times each day. This is not an easy dish to make, but you may have eaten it at one of the many bars and street-food outlets in Venice, and wondered how it was made. Should you have difficulty in getting the fish going, you can put it in a bowl over a pan of simmering water and mash it with a fork to soften it enough to help you work with it. You could also make it using a food processor instead of a wooden spoon, but you will not achieve the same kind of lightness.
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