{"id":30315,"date":"2023-07-26T17:11:10","date_gmt":"2023-07-26T17:11:10","guid":{"rendered":"https:\/\/s-okusom-mora.com\/services\/white-cod-patesilvano-pelizzon\/"},"modified":"2023-11-02T15:02:46","modified_gmt":"2023-11-02T15:02:46","slug":"white-cod-patesilvano-pelizzon","status":"publish","type":"cpt_services","link":"https:\/\/s-okusom-mora.com\/en\/services\/white-cod-patesilvano-pelizzon\/","title":{"rendered":"WHITE COD P\u00c2T\u00c9<\/br>(Silvano Pelizzon)"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><em>Codfish is like your wife, the more you beat it, the better it is.<\/em><\/p>\n<cite>Venetian<\/cite><\/blockquote>\n\n<p>Dried codfish is the only fish that has been brought into Umag homes from the north seas for centuries. Before the Second World War, it could be bought either at Mario Balanza Sr.\u2019s shop, located on the main Umag square, or in Trieste (Italy). Just as today, the predominant fasting dishes served on the Easter and Christmas tables in Veneto, Istria and Dalmatia were the ones made with codfish. The dish traditionally made in Umag was the white cod p\u00e2t\u00e9 (\u201cbakalar na bijelo\u201d). After the Second World War, codfish couldn\u2019t be bought in Umag, so the families would buy it through their relatives living in Trieste.     <\/p>\n\n<p>The codfish was introduced to the Mediterranean thanks to the Venetian captain and merchant Pietro Querinio. In 1432, his ship got shipwrecked on their way to Flanders and after several months it docked at Loften, today\u2019s Norway, where he saw this new air-and-sun-dried fish for the first time. He brought some to Venice and introduced the Venetians to the codfish cooking and consumption. The Venetians knew dried fish, considering the fact that they transported dried moray eels and congers in the galley holds, but codfish prevailed among dried fish over time and became a favourite festivity dish on the Adriatic.   <\/p>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>She shared her memories of how the white cod p\u00e2t\u00e9 was prepared- The white cod p\u00e2t\u00e9 was made by the men while the women were in charge of making sweet fritters called fritule. The codfish would be beaten with a wooden bat until the desired texture was obtained.<em>\u201cOn Christmas Eve we would make the white cod p\u00e2t\u00e9. We\u2019d also eat some bean soup with a little rice in it, followed by the codfish and cooked kale and then we\u2019d had fritule for Christmas Eve dessert. We did it all that day and then we would go to the Midnight Mass\u201d   <\/em>.<\/p>\n<cite><strong>Leonilda Zubin,<\/strong> Marija na Krasu (1938.) <\/cite><\/blockquote>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Kako napraviti bakalar na bijelo (in bianco)\" width=\"1290\" height=\"726\" src=\"https:\/\/www.youtube.com\/embed\/SiZEqNYnxFY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<h5 class=\"wp-block-heading\">Ingredients:<\/h5>\n\n<ul class=\"wp-block-list\">\n<li>500-600 g of dried codfish<\/li>\n\n\n\n<li>approx. \u00bd l olive oil<\/li>\n\n\n\n<li>few laurel leaves<\/li>\n\n\n\n<li>peppercorns<\/li>\n\n\n\n<li>approx. 6 garlic cloves<\/li>\n\n\n\n<li>2 spoons of finely chopped parsley<\/li>\n\n\n\n<li>salt and pepper<\/li>\n<\/ul>\n\n<h5 class=\"wp-block-heading\">Procedure:<\/h5>\n\n<p>Beat well the dried cod with a hammer and let it soak in cold water for at least 24 hours Some cod must be soaked up to three days. During the soaking phase, the water must be replaced several times. Once soaked, peel the cod\u2019s skin and take out the bones.  <\/p>\n\n<p>Place the cleaned and cut cod into a pot, add water seasoned with salt and some peppercorns, as well as two laurel leaves and a few garlic cloves. Cook on low heat for about half an hour. The cooking time also depends on the quality of the codfish. Once done, reserve some cooking water.  <\/p>\n\n<p>Fry the garlic cloves you have previously squashed in a little olive oil until golden brown. Remove from the heat and take out the garlic. The garlic may also be chopped and fried in oil until golden brown and be beaten together with cod.  <\/p>\n\n<p>If the pieces of the cooked cod are still too large, shred them a bit more and then beat the cod with a wooden, bottom-flat bat while constantly pouring in the olive oil prepared as described. It is well-known that a good cod absorbs a lot of oil so the unwritten rule is to use as much oil as cod. Pour in some cooking water from time to time as well. Beat it for about 20 minutes, until the mixture is pretty smooth. At the end, if needed, season with salt and pepper while beating . You may garnish the p\u00e2t\u00e9 with some finely chopped parsley.    <\/p>\n\n<p>So prepared, the cod was usually served with cooked polenta or often with boiled cabbage, a brassica that grows in winter when the <em>white cod p\u00e2t\u00e9<\/em> was made.<\/p>\n\n<p> <\/p>\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"700\" height=\"467\" data-id=\"26325\" src=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_1-bakalar-2.jpg\" alt=\"\" class=\"wp-image-26325\" srcset=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_1-bakalar-2.jpg 700w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_1-bakalar-2-300x200.jpg 300w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_1-bakalar-2-370x247.jpg 370w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_1-bakalar-2-410x274.jpg 410w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"700\" height=\"467\" data-id=\"26327\" src=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_3-bakalar-2.jpg\" alt=\"\" class=\"wp-image-26327\" srcset=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_3-bakalar-2.jpg 700w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_3-bakalar-2-300x200.jpg 300w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_3-bakalar-2-370x247.jpg 370w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_3-bakalar-2-410x274.jpg 410w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"700\" height=\"467\" data-id=\"26328\" src=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_4-bakalar-1.jpg\" alt=\"\" class=\"wp-image-26328\" srcset=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_4-bakalar-1.jpg 700w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_4-bakalar-1-300x200.jpg 300w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_4-bakalar-1-370x247.jpg 370w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_4-bakalar-1-410x274.jpg 410w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"467\" data-id=\"26323\" src=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-3.jpg\" alt=\"\" class=\"wp-image-26323\" srcset=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-3.jpg 700w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-3-300x200.jpg 300w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-3-370x247.jpg 370w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-3-410x274.jpg 410w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"467\" data-id=\"26329\" src=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-1-1.jpg\" alt=\"\" class=\"wp-image-26329\" srcset=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-1-1.jpg 700w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-1-1-300x200.jpg 300w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-1-1-370x247.jpg 370w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-1-1-410x274.jpg 410w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"634\" height=\"286\" data-id=\"26330\" src=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-1-2.jpg\" alt=\"\" class=\"wp-image-26330\" srcset=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-1-2.jpg 634w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-1-2-300x135.jpg 300w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-1-2-370x167.jpg 370w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-1-2-410x185.jpg 410w\" sizes=\"(max-width: 634px) 100vw, 634px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"467\" data-id=\"26331\" src=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-2.jpg\" alt=\"\" class=\"wp-image-26331\" srcset=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-2.jpg 700w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-2-300x200.jpg 300w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-2-370x247.jpg 370w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_bakalar-2-410x274.jpg 410w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"467\" data-id=\"26332\" src=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_silvano-pelizzon_bakalar.jpg\" alt=\"\" class=\"wp-image-26332\" srcset=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_silvano-pelizzon_bakalar.jpg 700w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_silvano-pelizzon_bakalar-300x200.jpg 300w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_silvano-pelizzon_bakalar-370x247.jpg 370w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_silvano-pelizzon_bakalar-410x274.jpg 410w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"467\" height=\"701\" data-id=\"26333\" src=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_silvano-pelizzon-_bakalar2.jpg\" alt=\"\" class=\"wp-image-26333\" srcset=\"https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_silvano-pelizzon-_bakalar2.jpg 467w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_silvano-pelizzon-_bakalar2-200x300.jpg 200w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_silvano-pelizzon-_bakalar2-370x555.jpg 370w, https:\/\/s-okusom-mora.com\/wp-content\/uploads\/2023\/07\/04_silvano-pelizzon-_bakalar2-410x615.jpg 410w\" sizes=\"(max-width: 600px) 100vw, 467px\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Video<\/p>\n","protected":false},"author":1,"featured_media":29124,"comment_status":"closed","ping_status":"closed","template":"","cpt_services_group":[307],"class_list":["post-30315","cpt_services","type-cpt_services","status-publish","has-post-thumbnail","hentry","cpt_services_group-recepti-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>WHITE COD P\u00c2T\u00c9(Silvano Pelizzon) - S okusom mora<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/s-okusom-mora.com\/en\/services\/white-cod-patesilvano-pelizzon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"WHITE COD P\u00c2T\u00c9(Silvano Pelizzon) - S 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