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Baccalà Mantecato
Venetian Whipped Salt Cod
A classic Venetian appetizer, this dish features salt cod whipped into a creamy, airy spread, traditionally served with grilled polenta or crusty bread. The key is to achieve a light, emulsified texture.
ð§ ææ
- 500 g Dried salt cod (baccalà )(Look for thick, well-cured pieces. It must be desalted before cooking.)
- 200 ml Extra virgin olive oil(Good quality oil is essential for flavor and texture. You may need slightly more or less.)
- 1-2 cloves Garlic(Adjust to your preference. Finely minced or grated.)
- 50-100 ml Milk(Optional, but helps create a creamier, lighter texture. Whole milk is recommended.)
- 1 Bay leaf(For poaching the cod.)
- 5-6 Black peppercorns(For poaching the cod.)
- 2 tbsp Fresh parsley(Finely chopped, for garnish and optional incorporation.)
- for serving Grilled polenta slices or crusty bread
ðšâð³ äœãæ¹
- 1
Desalt the Salt Cod: Rinse the salt cod under cold running water. Place it in a large bowl and cover generously with cold water. Refrigerate for at least 48 hours, changing the water every 6-8 hours. The cod should become pliable and less salty. Taste a small piece after 48 hours; if still too salty, continue soaking. Drain well.
â±ïž 48 hours - 2
Poach the Cod: Place the desalted cod in a saucepan. Add enough cold water to cover it by about an inch. Add the bay leaf and peppercorns. Bring to a gentle simmer over medium-low heat (do not boil). Poach for about 20-30 minutes, or until the cod is opaque and flakes easily with a fork. The exact time will depend on the thickness of the cod.
â±ïž 20-30 minutes - 3
Prepare the Cod: Carefully remove the cod from the poaching liquid, reserving some of the liquid. Let it cool slightly until it's comfortable to handle. Remove any skin and bones, then flake the cod into small pieces into a large bowl or the bowl of a stand mixer fitted with the whisk attachment.
â±ïž 10 minutes - 4
Whip the Cod: Begin whisking the flaked cod on medium speed. Gradually drizzle in the extra virgin olive oil in a slow, steady stream, as if making mayonnaise. Continue whisking until the mixture emulsifies and becomes light and creamy. If using, gradually add the milk, a tablespoon at a time, to achieve a smoother, airier consistency. If the mixture seems too stiff, add a tablespoon or two of the reserved poaching liquid.
â±ïž 15-20 minutes - 5
Incorporate Flavorings: Once the cod is whipped to your desired consistency, stir in the finely minced or grated garlic and the chopped fresh parsley. Taste and adjust seasoning if necessary, though the salt cod is often salty enough. Be careful not to over-mix at this stage.
â±ïž 2 minutes - 6
Serve: Transfer the Baccalà Mantecato to a serving dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill for at least 30 minutes before serving to allow the flavors to meld. Serve chilled, accompanied by slices of grilled polenta or toasted crusty bread. Garnish with a drizzle of olive oil and extra chopped parsley.
â±ïž 30 minutes (chilling)
ð¡ ããã®ã³ã
- âThe key to Baccalà Mantecato is its creamy, light, and airy texture. Avoid over-processing, which can make it gummy.
- âUse a stand mixer with a whisk attachment or a hand mixer for best results in achieving the desired aeration.
- âTaste the cod after desalting to gauge its saltiness before seasoning the final dish.
- âThis dish is a true Venetian specialty, best enjoyed as an appetizer or cicchetto (Venetian tapas).
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- Add a pinch of red pepper flakes for a hint of heat.
- Incorporate a small amount of lemon zest for brightness.
- Serve with different accompaniments like potato chips or blinis.