http://www.cookingwithpatty.com/italian/recipe/crostini-with-liver-spread/ my Italian recipe collection Thu, 02 Feb 2012 21:25:42 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://www.cookingwithpatty.com/italian/recipe/crostini-with-liver-spread/comment-page-1/#comment-382 Patty Wed, 24 Nov 2010 06:18:24 +0000 http://build.poisson.it/Patty/?p=67#comment-382 Hi Cristina, I actually love anchovies so I’m going to try it and thanks for the idea. I haven’t published a recipe for baccalà alla vicentina yet because I’m still trying to find the right balance of flavors. To make baccalà alla vicentina you should look for dried cod fish or stock fish (stoccafisso) which is not dried in salt but is dessicated. We, in Veneto wrongly call it baccalà, but it’s not the one used in the baccalà alla vicentina. Baccalà on the other hand is really good too and much cheaper. I make it with onions, tomatoes, anchovies, capers and black olives. I don’t have a recipe for it but if you’re interested I can write you how I prepare it. I love frittelle con l’erba madre (maresina). I actually have quite a few plants in my garden, but I only use it to make cakes. I’ve never heard a rice batter for frittelle con l’erba madre so I don’t know how to help you there. I don’t have a recipe for fritole with anchovies either, but I’ll look into that you got me curious. Hi Cristina,
I actually love anchovies so I’m going to try it and thanks for the idea. I haven’t published a recipe for baccalà alla vicentina yet because I’m still trying to find the right balance of flavors. To make baccalà alla vicentina you should look for dried cod fish or stock fish (stoccafisso) which is not dried in salt but is dessicated. We, in Veneto wrongly call it baccalà, but it’s not the one used in the baccalà alla vicentina.
Baccalà on the other hand is really good too and much cheaper. I make it with onions, tomatoes, anchovies, capers and black olives. I don’t have a recipe for it but if you’re interested I can write you how I prepare it.
I love frittelle con l’erba madre (maresina). I actually have quite a few plants in my garden, but I only use it to make cakes. I’ve never heard a rice batter for frittelle con l’erba madre so I don’t know how to help you there. I don’t have a recipe for fritole with anchovies either, but I’ll look into that you got me curious.

]]> http://www.cookingwithpatty.com/italian/recipe/crostini-with-liver-spread/comment-page-1/#comment-371 Cristina Tue, 26 Oct 2010 18:12:49 +0000 http://build.poisson.it/Patty/?p=67#comment-371 Hello again. I was so pleased to go through your site! And from someone from Northern Italy! (not too far from where I come from, a small town in the Vicenza province, but only about an hours's drive from Verona..) Anyway, re. crostini ai fegatini di pollo: the great aunt I mentioned before lived near Florence for many years, and she used to make them as a treat. You think your recipe is strong? Well, try and melt a tin of anchovies in the oil before adding the livers...let me know how you like them? Sounds strange, I know, but well Yum! Also have you got a recipe for "baccala' alla vicentina"? My mum doesn't know and we sometimes buy it from a local takeaway (rosticceria). Now that I live in Brixton, South London, and because of the large West Indian and Portuguese populations Salt Cod is cheaply and widely available...good with polenta! And one last request: recipe for rice batter, I think, fritters with anchovy or feverfew ("fritole con la sardela o la maresina") typical of village feast day (sagra) or at markets, but sadly dying out both because of changes in eating habits and different types of stallholders at markets etc... Saw a facebook site for the protection of the "fritole" but as I'm totally useless at this new computer stuff I couldn't get it back. Well Patty, thanks for reading and thanks for the wonderful recipes! All the best. Cris Hello again. I was so pleased to go through your site! And from someone from Northern Italy! (not too far from where I come from, a small town in the Vicenza province, but only about an hours’s drive from Verona..) Anyway, re. crostini ai fegatini di pollo: the great aunt I mentioned before lived near Florence for many years, and she used to make them as a treat. You think your recipe is strong? Well, try and melt a tin of anchovies in the oil before adding the livers…let me know how you like them? Sounds strange, I know, but well Yum! Also have you got a recipe for “baccala’ alla vicentina”? My mum doesn’t know and we sometimes buy it from a local takeaway (rosticceria). Now that I live in Brixton, South London, and because of the large West Indian and Portuguese populations Salt Cod is cheaply and widely available…good with polenta! And one last request: recipe for rice batter, I think, fritters with anchovy or feverfew (“fritole con la sardela o la maresina”) typical of village feast day (sagra) or at markets, but sadly dying out both because of changes in eating habits and different types of stallholders at markets etc… Saw a facebook site for the protection of the “fritole” but as I’m totally useless at this new computer stuff I couldn’t get it back. Well Patty, thanks for reading and thanks for the wonderful recipes! All the best. Cris

]]>