Baccalà mantecato alla veneziana

Baccalà mantecato is a traditional dish of the Venetian culinary heritage. The term “mantecato” refers to the method of preparation that involves a long blending with oil to obtain a soft and foamy mixture. Let’s see how it’s prepared:

Ingredients

• 600 grams of soaked cod
• 500 ml of milk
• 1 sprig of rosemary
• 2 bay leaves
• 1 clove of garlic
• Extra virgin olive oil (as needed)
• Black pepper (to taste)
• Salt (if necessary)

Preparation

1. Start with already soaked and cleaned cod. If you’re using salted cod, you’ll need to soak it in water for 2-3 days, changing the water frequently to desalinate it properly.
2. Place the cod in a pot with milk, rosemary, bay leaves, and garlic clove.
3. Cook over low heat for about 30 minutes or until the cod becomes soft.
4. Drain the cod from the milk and remove the skin and any bones.
5. In a blender or with an electric whisk, start processing the cod, slowly adding extra virgin olive oil, until a smooth and homogeneous cream is obtained. This process can also take 15-20 minutes.
6. Taste and, if necessary, adjust the seasoning with salt and add a grind of black pepper.
7. Serve the baccalà mantecato on toasted bread slices or soft polenta, garnishing with chopped parsley if desired.

Trivia

Baccalà mantecato alla veneziana has ancient origins and was traditionally prepared during holidays and special occasions. It can be considered an ancestor of the modern pâté, and is a classic example of how Venetian cuisine has creatively and masterfully transformed a humble ingredient into a rich and refined dish.