| Baccalà mantecato | |
| Region: | Venice |
| Course: | Antipasto (Italian course) |
| Main Ingredient: | Stockfish, garlic, olive oil |
Baccalà mantecato (also spelled bacalà mantecato), meaning 'whipped salt cod spread' or 'creamed cod', is a Venetian appetizer (antipasto) made with dried cod (stockfish).
Baccalà mantecato was created during the 18th century in Venice.[1] However, the use of salt cod to Venetian cuisine was first introduced in the 15th century by Pietro Querini was shipwrecked on the Norwegian island of Røst.[2] Querini and his crew learned how to salt cod from local fisherman. They brought back stockfish to Venice, helping to popularize the fish.[1] [3]
In 2001, the city of Venice created the Brotherhood of Baccalà Mantecato to preserve and promote the dish.[1] It is commonly served at Venetian bars and is also a dish families serve at Christmas.[2]
The recipe uses stockfish, with salt cod being the most common. The simplest version of the recipe consists of the cod, garlic, olive oil, and salt and pepper.[4] The fish is poached in water or milk with garlic.[3] [4] After poaching, it is deboned, if necessary. The fish is then broken up in a bowl and whipped, with olive oil, into a fluffy texture similar to mousse.[4] Lidia Bastianich adds potato to the fish during the whipping process.[5]
The finished spread may be topped with chopped raw garlic, parsley, white pepper, or nutmeg. Baccalà mantecato is commonly served atop sliced stirato or grilled or pan-fried polenta. One variation on the dish includes poaching with lemon and bay leaf, rather than garlic, while others poach the fish in milk and water.[4]