📝 About This Recipe
Hailing from the historic canals of Venice, Baccalà Mantecato is a masterpiece of transformation where humble dried salt cod is slow-poached and whipped into a cloud-like mousse. This dish celebrates the incredible emulsion of flakey fish and high-quality olive oil, resulting in a savory, creamy spread that is both rustic and sophisticated. It is a quintessential Italian 'cicchetto' that captures the essence of Mediterranean coastal soul in every velvety bite.
🥗 Ingredients
The Star Ingredient
- 1 lb Dried Salt Cod (Baccalà) (high quality, skin-on or skinless)
The Poaching Liquid
- 2 cups Whole Milk (full fat for richness)
- 1 cup Water (or enough to cover the fish)
- 2 pieces Bay Leaf (fresh or dried)
- 2 pieces Garlic Cloves (smashed)
- 5-6 pieces Black Peppercorns (whole)
- 1 strip Lemon Peel (pith removed)
The Emulsion
- 3/4 cup Extra Virgin Olive Oil (use a mild, high-quality oil)
- 1/4 cup Neutral Oil (Grapeseed or Sunflower) (to lighten the flavor profile)
- 1/4 cup Poaching Liquid (reserved from the pot)
- to taste Sea Salt (be careful as the fish is already salty)
- 1/4 teaspoon White Pepper (finely ground)
Garnish and Serving
- 2 tablespoons Fresh Parsley (finely chopped)
- 12 pieces Polenta Triangles (grilled or fried until crispy)
- 1 piece Lemon Wedges (for a bright finish)
👨🍳 Instructions
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1
Begin by rehydrating the salt cod. Rinse the fish thoroughly under cold running water to remove excess surface salt. Place it in a large bowl, cover with cold water, and refrigerate for 24 to 48 hours, changing the water every 8 hours.
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2
After soaking, drain the fish and give it a final rinse. If the skin is still on, you can leave it for poaching as it adds gelatin, which helps the emulsion later.
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3
In a medium saucepan, combine the soaked cod, milk, water, bay leaves, smashed garlic, peppercorns, and lemon peel. The liquid should just cover the fish.
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4
Place the pan over medium heat and bring to a very gentle simmer. Do not let it boil vigorously, as this can toughen the proteins in the fish.
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5
Slow-cook the fish for 20-30 minutes, or until the flesh is very tender and flakes easily with a fork.
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6
Carefully lift the fish out of the liquid and place it on a plate. Reserve at least half a cup of the warm poaching liquid, straining out the aromatics.
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7
While the fish is still warm, remove any skin and carefully pick out every single bone. This is crucial for a smooth texture.
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8
Place the warm fish flakes into a stand mixer fitted with the paddle attachment (or use a large bowl and a sturdy wooden spoon for the traditional 'mantecare' method).
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9
Beat the fish on medium speed to break up the fibers. It should begin to look shredded and slightly pasty.
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10
Combine the olive oil and neutral oil in a measuring glass. With the mixer running, begin drizzling the oil in a very slow, steady stream, exactly like making mayonnaise.
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11
As the mixture thickens, add a tablespoon or two of the reserved warm poaching liquid to help lighten the texture and encourage the emulsion.
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12
Continue whipping until the mixture is white, fluffy, and has the consistency of a stiff mousse. You may not need all the oil, or you might need a touch more liquid.
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13
Fold in the white pepper and taste for salt. Usually, the residual salt in the cod is sufficient, but adjust if necessary.
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14
Fold in the fresh parsley at the very end to keep its color vibrant.
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15
Serve warm or at room temperature piled high on crispy polenta or toasted crostini.
💡 Chef's Tips
Always use a high-quality, mild extra virgin olive oil; a very peppery or bitter oil will overwhelm the delicate fish. Ensure the fish is still warm when you begin the whipping process, as the warmth helps the proteins absorb the oil. If the mixture looks like it's breaking (separating), add a teaspoon of hot poaching liquid and beat vigorously to bring it back together. For the most authentic texture, avoid using a food processor which can make the fish 'gummy'; a stand mixer or hand-whipping provides the perfect airy flake.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine from the Veneto region, such as a Soave or a Prosecco Brut. Serve atop grilled white polenta slices for the most traditional Venetian experience. Accompanied by marinated olives and pickled red onions to cut through the richness. Spread onto toasted sourdough crostini rubbed with a hint of fresh garlic.