🇮🇹 Italy · Food
Baccalà Mantecato (Creamed Cod)
By eatmundo · July 7, 2026
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.
Ingredients
check them off as you prepareHow 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 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.
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