📝 About This Recipe
Hailing from the historic bacari wine bars of Venice, Baccalà Mantecato is a sublime masterpiece of Venetian cuisine. High-quality salt cod is poached until tender and then whipped—not blended—with olive oil until it transforms into a cloud-like, creamy spread. This dish celebrates the incredible alchemy of simple ingredients, offering a savory, briny, and luxurious experience that is the quintessential Italian antipasto.
🥗 Ingredients
The Fish
- 1.5 pounds Dried Salt Cod (Stoccafisso or Baccalà) (high quality, skin-on preferred for poaching)
- 2 cups Whole Milk (for poaching)
- 2 cups Water (to supplement poaching liquid)
- 2 Bay Leaf (fresh or dried)
- 2 pieces Garlic Cloves (smashed)
- 5-6 Black Peppercorns (whole)
The Emulsion
- 3/4 cup Extra Virgin Olive Oil (mild and fruity flavor profile)
- 1/4 cup Sunflower or Grapeseed Oil (to lighten the texture)
- 1/4 cup Poaching Liquid (reserved from the pot)
- to taste Sea Salt (be cautious as the fish is salty)
- 1/4 teaspoon White Pepper (finely ground)
- 2 tablespoons Fresh Parsley (very finely minced)
- 1/2 clove Garlic Paste (grated on a microplane, optional)
For Serving
- 1 batch White Polenta (grilled or fried into squares)
- 1 loaf Crusty Sourdough (sliced and toasted)
👨🍳 Instructions
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1
Begin by rehydrating the salt cod. Place the fish in a large bowl of cold water and refrigerate for 24 to 48 hours, changing the water at least 3 times a day to leach out the excess salt.
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2
After soaking, rinse the fish under cold running water. Cut the fish into large, uniform chunks, leaving the skin and bones intact for now as they add flavor and gelatin to the poaching liquid.
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3
In a medium saucepan, combine the fish chunks, milk, water, bay leaves, smashed garlic, and peppercorns. Ensure the fish is completely submerged.
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4
Bring the liquid to a very gentle simmer over medium-low heat. Do not let it boil vigorously, as this can toughen the proteins. Cook for 20-25 minutes until the fish flakes easily with a fork.
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5
Using a slotted spoon, carefully remove the fish to a plate. Reserve about 1/2 cup of the poaching liquid, straining it through a fine-mesh sieve.
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6
While the fish is still warm, remove and discard the skin and any bones. This is easier to do while the fish is hot. Flake the clean white flesh into a large mixing bowl.
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7
Using a sturdy wooden spoon or a stand mixer fitted with the paddle attachment, begin to beat the warm fish vigorously. This breaks down the fibers and releases the natural gelatin.
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8
Combine the olive oil and neutral oil in a measuring cup. With the mixer on medium-high speed (or while stirring rapidly by hand), begin adding the oil in a very slow, steady stream—just like making mayonnaise.
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9
As the mixture thickens and becomes creamy, add a tablespoon of the reserved poaching liquid occasionally to help the emulsion and keep the texture light.
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10
Continue beating until all the oil is incorporated and the baccalà has a mousse-like, spreadable consistency. It should be white, shiny, and airy.
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11
Fold in the finely minced parsley, white pepper, and the optional grated garlic paste. Taste for salt, but remember the fish may already provide enough.
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12
Let the mixture rest at room temperature for at least 30 minutes to allow the flavors to meld before serving.
💡 Chef's Tips
Always use the best quality 'Stoccafisso' (air-dried cod) for the most authentic texture, though salt-cured cod works well too. The secret to the perfect 'mantecatura' (creaming) is working with the fish while it is still warm; cold fish will not emulsify properly. Avoid using a food processor if possible; a stand mixer or hand-whipping creates a superior, slightly textured 'cloud' rather than a heavy paste. If the mixture looks like it's breaking or becoming too oily, whisk in a teaspoon of warm poaching liquid or water immediately to bring it back together. Use a mild extra virgin olive oil; a very peppery or bitter oil will overpower the delicate flavor of the cod.
🍽️ Serving Suggestions
Serve traditionally on warm, grilled squares of white polenta for a true Venetian experience. Spread generously on toasted crostini rubbed with a light touch of garlic. Pair with a crisp, chilled glass of Prosecco Superiore or a Venetian Soave to cut through the richness. Garnish with a sprinkle of lemon zest or a few capers for a bright, acidic pop. Serve alongside a bowl of marinated olives and pickled vegetables (giardiniera) as part of a larger antipasto platter.