Well known Melbourne restaurateur Caterina Borsato from Caterina’s Cucina e Bar learns some seafood recipes from the town of Conegliano, in the province of Treviso, in this segment from her Channel 31 cooking series (aired on 6 February 2016).
I’ll order for the first recipe Emil is going to show us to have his end do a traditional dish baccala sadita Allah bitching Tina a la Bonita and this is an important issue find it no families not just during festival times it is part of the I guess their cuisine and we talked
About bacala which is here in Veneto called stock up this sweater which is just the curing method so it’s all codfish so in the South you getting one that is packed in the salt this is air dried and the museum tells how you prepared Ron speaking mikumiku see participation questo pay shakira
Meant a adesso la via mobile no more middle mr. Thomas Rena Kapur Tresor knee in a co-current that Bala freedom AutoCAD in Vienna Kasey a morbid ishe so he’s got the fresh vision the dried fish and he’s put it under water for three four five days with running water so
That it basically as you can see it’ll plumps up it’s nice and full and skinnin or crystal Amaka Daniel mr. McCarney koala Tara and okay indica but Calliope present value beyond cokie remainder so the brand is well all the top of bacala is Rania which means it is the top
Quality really now we’re gonna go into the kitchen of course the meals gonna show us how he does this dish because remember although he is traditional he has a little bit of funk spill as well and brings it into the modern age I know that meal but you did not see only
Welcome need several killer mean taken beginning he’s already had this soaking water and it’s all been cleaned up he’s removed most of the bone cyclist be Nelly packed in either he’s taken away the dark part of the fish mmm-hmm okay Nene a little bit and he’s gonna cut it
In pieces and I believe he’s going to be leaving the skin on as well there is beautiful flavor in the skin legal rights they don’t affect them alright it under the models on that look I didn’t see I didn’t ever but it’s the only and the next process here he’s
Going to quickly fight off in the pan just to see the fish now he’s going to try on the fish there’s a bit more oil just to keep it nice and you’ll cook at about two to three minutes on either side as you can see the fish is really plump we haven’t been
Stuck in water Now that he’s seen both sides of the fish he’s going to actually place that into an oiled baking dish and he has retained the skin so that use all the flavor and it won’t disintegrate during the cooking process and in the meantime he’s going to show us think Weig in so
I’m gonna be part of the dish which is going to be putting through a food processor okay he’s going to be putting in so let’s put the onions in that are being disrupted chopped now a musical to put the I’ll do the garlic in for a that’s it the anchovies Julia nice
Couple of spoonfuls as you can see boy Geneva that’s Oscar so this is a brand of all it’s too justyou’re leave a very tiny beautiful burst of flavor up quite delicate legally from Liguria of course which is up the west coast Vinnie boy will you back it up so he’s going to
Put in some lovely capers that will get that lovely salty veiny that’s a modal boom Teddy birthday more fresh Scott so fresh parsley as you can see this is the base of so many of these issues well you let me know so we have some grated Parmesan this is gonna be
Brutal flavor to this dish the Pomodoro jane austen on it and I’m gonna make a little bit okay come on Ottomans I cannot so as you see we put some tomato passata and all grandmother’s have a little spoonful of tomato here all right Humberto segreto Luciano solenoid fatto
Convento ingrediente uno diver so doc well altro tutti rigoro cement a physical ability so we have a special agree of course you know ships always keep something from themselves so he has got a special button with 21 different types of herbs which he won’t tell me about
Liam I won’t say but I don’t change oh oh oh of July but a bit of tarragon available in a bit of garlic is a nobility vertical pole very in Kramer four types of different types of mustard seeds baby salad we have a seasonal pepper and salt of course mixture is a
Little bit dry Emile is just adding a bit of white wine just to soften up a bit looser to be he’s getting this mixture and he’s going to just heat it up did some density I guess he’s gonna basically that for about ten minutes just so it’s sort of nice to cook
Through and a little bit of liquid to this mixture and he likes to use a mix of milk and cream gives a bit more density and the old geyser probably didn’t help cream they were using just milk but this elastic or the jewish-owned pop just makes a little bit
Largely see now that Emil sauce has been cooking for about ten minutes he’s going to pour it over the fish and then he’ll be passing it straight into the oven to cook one duck tail or could she know if they own it this is going to be cooked
For about two and a half to three hours because it’s got a really the whole fish has to totally disintegrate and you’ll see in the final plate up why that’s so important and then straight into the oven committee piano all right now so we can complete the dish
Tiziano who has been working with Emil for the last seven years it’s going to make the polenta because the meal said he can do everything but it just can’t get polenta quite right tell us he’s pot of boiling water he’s going to Salters and he’s putting in this dramatic yank of
Course which is a slow food product beautiful and quite particular to this area when I watch this movement he’s going to whisk in is beautiful will into the Parramatta chicken sisters beautiful white color and off he goes it’s given a nice swirl working it very quickly and
You’ll be cooking this for about all you Grantham a new kitchen it was about 40 to 45 minutes he’s gonna leave that quickly on the stove and that’s going to form the base of our dish of course but did you need something to marry with the
Richness of the buckle of all it a rest would have broken wooden spoons with tops miss convert off or they totally classic a cuchini channel of course the meal has had his oven on 180 in the steaming mode and he’s been cooking at buckle up for two and a half three hours
And she’s come back to take that out I’m Lucy hi okay okay all right now Emile is going to as I said give it a slow motion video veramente oh my god look at this look look at the consistency it’s perfect he’s modernized this dish by placing it on some slate look look at that it’s perfect
Bad bad dog yeah yang dong-geun is means not even a ball like he’s obviously mix it through and then he plates the beautiful bacala over the top and there you have it a beautiful dish he’s plated up in the modern way it’s a little baby cherry to Mother Russia is already pan-fried or
Fetal or even a beautiful little spritz of the local oil and you get shine it is perfect but it’ll still be there with people support no no no Sofia become a second look yeah yeah no importantly that is the only thing because so as you
Said this for them is a main course it is a very typical and important dish in the Benneteau diet of course and he is the perfect example of how you just shake it up a little bit