Baccalà Mantecato alla Veneziana: A Traditional Venetian Creamed Salted Cod Recipe
This traditional Venetian delicacy, Baccalà Mantecato alla Veneziana, is a rich, creamy spread made from stoccafisso (dried salted cod) that’s been tenderized and whipped into a silky consistency. Perfect as an appetizer, it embodies the flavors of the Adriatic coast and brings a touch of Venetian heritage right to your table. When served with crispy grilled polenta crostini, it offers a delectable contrast of textures and flavors. Let’s dive into the detailed preparation of this beloved dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Stoccafisso (dried salted cod) | 500g |
| Extra virgin olive oil | 280g |
| Lemon | ½ (juiced) |
| Garlic | 1 clove |
| Bay leaves | 2 leaves |
| Fine salt | to taste |
| Black pepper | to taste |
| Fresh parsley | to taste (for garnish) |
| Extra virgin olive oil | for drizzling |
Nutritional Information (per serving, approx. 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 42g |
| Fat | 40g |
| Carbohydrates | 2g |
| Fiber | 1g |
| Sodium | 1000mg |
| Vitamin C | 3% |
| Iron | 10% |
Instructions
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Prepare the Stoccafisso (Dried Salted Cod)
- If you’re using stoccafisso that isn’t pre-soaked, you’ll need to soak it for about 3 days before cooking. Place the fish in a large bowl of water, changing the water daily to gradually rehydrate and desalinate the fish.
- Once the stoccafisso is ready, remove the skin carefully. This step is crucial, as the skin can be tough and doesn’t blend well into the creamy mixture.
-
Cook the Stoccafisso
- In a large pot, fill with cold water and add the garlic clove (slightly crushed with the skin still on), and the bay leaves. These aromatic additions will infuse the water with subtle flavors that will later enrich the cod.
- Bring the water to a boil, and once it reaches a rolling boil, reduce the heat and allow the fish to simmer gently for about 30 minutes. The fish should be tender and easy to flake. As it cooks, be sure to remove any scum that rises to the surface using a slotted spoon or a skimmer.
- The cooking time can vary depending on the thickness and type of stoccafisso, so check for doneness by testing a piece—if it’s easily flaked with a fork, it’s ready.
-
Flake the Fish and Remove the Bones
- Once the stoccafisso is cooked, carefully remove it from the pot and set it aside to cool slightly. Save some of the cooking water for later use—it will help achieve the right creamy texture when mixing.
- Transfer the fish to a clean bowl and begin removing any remaining bones or cartilage. This is important for creating a smooth texture in your final dish. Leave the fish to cool until it’s warm to the touch but not hot.
-
Whisk the Fish with Olive Oil
- Once the fish has cooled slightly, transfer it into a stand mixer bowl fitted with a whisk attachment (alternatively, you can use a hand mixer).
- Begin mixing the fish on low speed and slowly start adding the olive oil in a thin stream. Allow each addition of oil to be fully incorporated before adding more.
- The goal is to emulsify the fish with the oil, creating a rich, creamy consistency. This process may take a few minutes, so be patient and keep the mixer running at low speed to avoid splashing.
-
Incorporate the Cooking Water
- As the mixture thickens and becomes creamy, gradually add about 100g of the reserved cooking water. This will help to loosen the mixture and achieve the perfect, spreadable texture. Add more water if necessary until you reach a smooth and creamy consistency.
-
Seasoning and Final Touches
- Season the baccalà mantecato with fine salt and freshly ground black pepper to taste. Remember that the stoccafisso can be salty, so start with a small amount of salt and adjust as needed.
- For an added burst of freshness, squeeze in the juice of half a lemon. The acidity from the lemon will balance the richness of the olive oil and enhance the flavors of the fish.
-
Serve and Garnish
- Transfer the creamy baccalà mantecato to a serving dish. Garnish with freshly chopped parsley for a pop of color and an extra layer of freshness.
- Drizzle a small amount of extra virgin olive oil over the top for a glossy finish.
- Serve with crispy crostini made from grilled polenta slices, toasted bread, or even crackers. The creamy, rich fish spread pairs wonderfully with these crispy bases.
Serving Tips
- Baccalà mantecato alla veneziana can be enjoyed as a starter for a formal dinner or as part of an appetizer platter. Pair it with a glass of crisp white wine, such as a Veneto Pinot Grigio, for a truly Venetian experience.
- If you have leftovers, the dish keeps well for up to 2 days when stored in an airtight container in the fridge. Just make sure to bring it to room temperature before serving again.
Final Thoughts
This Venetian specialty is the perfect combination of tender fish, fruity olive oil, and aromatic seasonings, delivering a truly memorable bite. Whether you’re preparing it for a special occasion or simply craving an authentic Italian appetizer, baccalà mantecato alla veneziana brings a taste of Venice to your table.
Enjoy this creamy, comforting dish with your loved ones, and allow the flavors to transport you straight to the canals of Venice!
