Veneto food
Typical Recipe
BACCALA MANTECATO

 Baccala mantecato

 Dried cod

     Preparation

Baccala is Dried cod, or more properly "stockfish", it came from North in exchange for spices and has always been a major part of Venetian cuisine. It can be prepared in many ways besides the following, which is perhaps the most popular.

How to make the baccala mantecato: In a large container, cover dried cod with water; and leave to soak for 48 hours, changing the water periodically. Boil for 2-3 minutes in salted water. Divide into very small pieces, including the skin and the bit of intestinal membrane found inside.

Put these pieces into a churn or food processor with appropriate attachment and beat together with a quarter of their weight in olive oil or, if preferred, vegetable oil - to be added very slowly, a little bit at a time.

Churn until everything is reduced to a sort of delicate cream, add salt and pepper to taste and flavor with a very little finely chopped garlic. The amount of oil can be increased if necessary. Some people add a bit of the cooking broth and/or a bit of hot milk to make  the baccala mantecato creamier.