📝 About This Recipe
A true masterpiece of Venetian 'Cicchetti' culture, Baccalà Mantecato is a sublime spread made from salt cod that has been poached and whipped into a velvety, cloud-like mousse. This historic dish relies on the emulsification of fish oils and high-quality olive oil rather than dairy, resulting in a clean, savory flavor that captures the essence of the Mediterranean. It is a sophisticated, timeless appetizer that represents the elegant simplicity of Italian coastal cooking.
🥗 Ingredients
The Star Ingredient
- 1 lb Dried Salted Cod (Baccalà) (bone-in and skin-on preferred for better flavor)
Poaching Liquid
- 2 cups Whole Milk (full fat)
- 2 cups Water (enough to cover the fish)
- 2 pieces Bay Leaves (fresh or dried)
- 5-6 pieces Black Peppercorns (whole)
- 1 strip Lemon Peel (pith removed)
- 1 piece Garlic Clove (smashed)
The Emulsion
- 3/4 cup Extra Virgin Olive Oil (use a mild, high-quality Italian oil)
- 1/4 cup Neutral Vegetable Oil (optional, for a lighter texture)
- 1 piece Garlic Clove (very finely minced or grated)
- 1/4 cup Poaching Liquid (reserved from the pot)
- to taste Sea Salt (usually not needed due to the salt cod)
- 1/4 teaspoon White Pepper (finely ground)
For Garnish & Serving
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 block Polenta (firm, sliced and grilled)
- 1 loaf Rustic Sourdough (toasted)
👨🍳 Instructions
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1
Begin by soaking the salt cod in a large bowl of cold water for 24 to 48 hours. Place it in the refrigerator and change the water at least 3-4 times a day to remove excess salt.
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2
Drain the cod and rinse it one last time. Cut the fish into large, manageable chunks, checking for any major scales.
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3
In a medium saucepan, combine the cod chunks, milk, water, bay leaves, peppercorns, lemon peel, and smashed garlic. The liquid should fully submerge the fish.
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4
Bring the liquid to a very gentle simmer over medium heat. Do not let it boil vigorously, as this can toughen the fish proteins.
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5
Poach the cod for 20-25 minutes, or until the fish is tender and flakes easily with a fork.
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6
Carefully remove the cod from the liquid using a slotted spoon. Reserve about 1/2 cup of the poaching liquid and strain it; discard the rest of the aromatics.
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7
While the cod is still warm, remove 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 or the bowl of a stand mixer.
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8
Using the paddle attachment of a stand mixer (or a sturdy wooden spoon for the traditional 'mantecatura' method), begin beating the warm fish on low speed to break up the fibers.
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9
Slowly begin drizzling in the olive oil in a thin, steady stream, much like making a mayonnaise. The fish will begin to absorb the oil and turn creamy.
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10
Add the minced garlic and white pepper. Continue beating vigorously, alternating the oil with small splashes of the reserved poaching liquid if the mixture looks too thick or dry.
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11
Increase the speed to medium-high and whip until the mixture is white, fluffy, and has the consistency of a stiff mousse. This should take about 5-8 minutes.
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12
Taste for seasoning. It rarely needs salt, but you may want an extra crack of white pepper.
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13
Fold in half of the chopped parsley by hand to maintain the bright white color of the spread.
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14
Transfer to a serving bowl and garnish with the remaining parsley and a tiny drizzle of olive oil.
💡 Chef's Tips
Always use the best quality Extra Virgin Olive Oil you can find, but ensure it is a 'mild' or 'light' variety; a very peppery Tuscan oil might overwhelm the delicate fish. The secret to a perfect emulsion is working with the fish while it is still warm; cold fish will not absorb the oil as effectively. If you prefer a more rustic texture, use a wooden spoon and a lot of elbow grease instead of a mixer—this is how the Venetian grandmothers do it. Do not skip the soaking process; even if the fish feels soft, the interior will be aggressively salty if not soaked for at least 24 hours. If the mixture breaks (separates), whisk in a teaspoon of warm water or poaching liquid vigorously to bring it back together.
🍽️ Serving Suggestions
Serve traditionally over warm, grilled white or yellow polenta squares for a gluten-free Venetian treat. Spread generously on toasted sourdough crostini rubbed with a clove of raw garlic. Pair with a crisp, chilled glass of Prosecco Superiore or a dry Venetian white wine like Soave. Accompany with a side of marinated olives and pickled red onions to cut through the richness of the cod. For a modern twist, serve with dehydrated beet chips or cucumber slices for a light, crunchy contrast.