By eatmundo · July 7, 2026
Same ingredients, elsewhere in the world
30 matchesDishes from other countries' kitchens, made from the same core ingredients as Baccalà Mantecato (Creamed Cod). The percentage is the share of ingredients the two recipes have in common.
Brandade de Morue: Creamy Salt Cod PureeIn France · same ingredients· Same technique75%
Bacalao al Pil-Pil (Basque Cod in Pil-Pil Sauce)In Spain · same ingredients73%
Bacalhau à Gomes de SáIn Portugal · same ingredients62%
Baccalà Mantecato is a classic Venetian specialty, transforming rehydrated salt cod into a wonderfully creamy, velvety spread. Infused with garlic and quality olive oil, this delicate dish offers a rich taste of the sea, perfect served on warm polenta or crusty bread.
According to eatmundo's ingredient comparison, the closest dish to Baccalà Mantecato from another cuisine is Brandade de Morue (France): the two share 75% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Begin by thoroughly rinsing the pre-soaked 600g of salt cod. Place it in a large pot, cover with 500ml of fresh milk and enough cold water to fully submerge, then bring to a gentle simmer over medium heat. Cook for about 20-25 minutes, or until the cod flakes easily with a fork.
- 2
Carefully remove the cod from the liquid, reserving the cooking milk. Let the cod cool slightly, then meticulously remove any skin and bones. This step is crucial for a smooth mantecato, so take your time to ensure no fragments remain.
- 3
Transfer the flaked cod to a sturdy bowl or a stand mixer with a paddle attachment. Gradually add 150ml of extra virgin olive oil, a small ladleful at a time, while vigorously mixing or beating the cod. This emulsification process is key to achieving the desired creamy texture, so keep mixing until it starts to come together.
- 4
As the cod absorbs the oil and becomes creamy, slowly incorporate some of the reserved cooking milk, about 50-70ml, spoonful by spoonful. Alternate between adding oil and milk, ensuring each addition is fully incorporated before adding the next. The mixture should become light, fluffy, and spreadable.
- 5
Finely mince 2 cloves of garlic and add them to the cod mixture. Season with black pepper and a pinch of salt if needed (remember the cod was salted). Mix gently to combine, allowing the garlic to infuse its aromatic flavor without overpowering the delicate cod.
- 6
Finally, stir in 1/4 cup of fresh, chopped parsley. Give it a final gentle mix. The Baccalà Mantecato should have a smooth, almost mousse-like consistency. Taste and adjust seasoning if necessary.
- 7
Serve the Baccalà Mantecato immediately, either warm or at room temperature. It's traditionally enjoyed on warm slices of grilled polenta, but also fantastic on toasted bread or crostini. A drizzle of extra olive oil and a sprinkle of fresh parsley make a beautiful garnish.
Frequently Asked Questions
What is Baccalà Mantecato?
Baccalà Mantecato is a Venetian appetizer made from whipped salt cod, olive oil, milk, and seasonings. It is typically served as a spread on toasted polenta or bread as part of a meal or aperitif.
What kind of cod should I buy for Baccalà Mantecato, and how should I prepare it?
You'll need dried and salted cod (baccalà). It's crucial to desalinate it by soaking it in cold water, changing the water every 6-8 hours, for 2-3 days until it's pliable and no longer overly salty.
What is the secret to achieving the perfect creamy, emulsified texture for Baccalà Mantecato?
The "mantecato" comes from vigorously whisking or beating the cooked cod, gradually drizzling in good quality extra virgin olive oil until it transforms into a light, airy, and creamy paste. Ensure the cod is still warm to help with emulsification.
How can I ensure my Baccalà Mantecato isn't too salty or bland after desalting the cod?
After soaking, taste a small piece of cooked cod to check its salinity. If it's too salty, soak it for a few more hours; if it's bland, a pinch of salt can be added at the end, but the goal is proper desalting.
Can Baccalà Mantecato be made ahead, and how should it be stored or reheated?
Yes, it can be made ahead and stored in an airtight container in the refrigerator for up to 2-3 days. To serve, let it come to room temperature, or gently warm it over a double boiler, whisking vigorously to restore its creamy texture.
