Baccalà Mantecato

Making Baccalà Mantecato

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1. Soak the salt cod in cold water for at least 2160 minutes, changing the water five times. Taste a flake — it should be seasoned, not salty.

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2. Poach it in the milk with the bay and peppercorns at a bare simmer for 15 minutes, until it flakes.

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3. Lift it out while still hot, reserving a little of the poaching milk. Pull off every scrap of skin and bone and flake the flesh.

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4. Put the warm flesh in a bowl and beat hard with a wooden spoon until it begins to break into threads.

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5. Now add the oil a few drops at a time, beating constantly, exactly as for a mayonnaise. Do not rush the first quarter.

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6. As it takes and pales, add the oil in a thin stream, loosening with a spoonful of the poaching milk if it stiffens.

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7. Beat in the pepper and lemon. Serve at room temperature on grilled polenta with parsley.

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Related guide: Prep, cook and total time.

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Notes for Getting It Right

• The fish must be warm when you start beating.
• Oil drop by drop at first. It is an emulsion.
• No potato and no garlic. That is a different dish.

Serving Suggestions

• Grilled polenta
• A glass of Soave
• Crostini

Storing & Reheating Baccalà Mantecato

Refrigerated for 3 days. Bring back to room temperature and beat again to loosen.

Baccalà Mantecato: Questions and Answers

Baccalà Mantecato Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: an ingredient listed without an amount is not counted, so the figures run low. How the figures are worked out.