BACCALà MANTECATO: A SAVORY SPREAD OF WHIPPED SALT COD
Provided by Lidia Matticchio Bastianich
Categories Condiment/Spread Milk/Cream Food Processor Mixer Fish Garlic Potato Appetizer Cod
Yield makes about 4 cups
Number Of Ingredients 9
Steps:
- When the baccalà is sufficiently soaked, cut it into small pieces-6 inches or so-and put them in a saucepan or deep skillet with at least an inch of water to cover. Bring to a boil, set the cover ajar (rest it on a wooden spoon set on the rim of the pan), and cook at a steady bubbling boil for 20 minutes or more, until the cod is easy to flake but still has body and shape. Don't let it start to break apart. Lift it out of the cooking water, and let it drain and cool in a colander. Reserve a cup of the cooking water.
- Meanwhile, rinse the potato but leave it whole and unpeeled. Put it in a small pot covered with cold water. Bring to the boil, and cook steadily until you can easily pierce the potato with a knife blade.
- Let it cool, and peel it.
- Set up the electric mixer and flake all the fish into the bowl. Beat with the paddle at low speed to break the fish up more; drop in the minced garlic, and beat at medium speed while you pour in half the olive oil very gradually in a thin stream, then add the potato and incorporate it; continue beating at low speed as you gradually add the rest of the oil.
- Now raise the speed to high and whip the fish to lighten it.
- Reduce the speed to medium and incorporate the half-and- half gradually, then whip at high speed again. At this point the whipped cod should be smooth and fluffy, almost like mashed potatoes but with texture. If it is very dense, you can thin it with the cooking water (but be careful: too much water will make it too salty).
- Finally, season with pepper and beat it in to blend. If you use a food processor instead of a mixer, follow the same order of additions, and process as needed to form a light, smooth spread. Put the spread in containers and store sealed, in the refrigerator, for up to a week. You can also freeze baccalà mantecato; the texture will not be as creamy, but it will have good flavor and makes a delicious pasta sauce.
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Yvonne Bamberger
[email protected]This recipe is not worth the effort. The baccalà mantecato was bland and tasteless.
Ashmitha R.M
[email protected]I didn't like the flavor of the baccalà mantecato. It was too fishy for me.
daramola james
[email protected]This recipe was too complicated for me. I ended up burning the baccalà.
Mirjamal Shah
[email protected]I'm not sure about this recipe. I've never cooked with salt cod before.
Bharat Lama
[email protected]This recipe looks delicious! I can't wait to try it.
ramah Platinum
[email protected]I've never had baccalà mantecato before, but I'm definitely going to try this recipe.
Saim Rajpoot
[email protected]This dish is also great for a light lunch or dinner.
Moses Ssentamu
[email protected]I love serving baccalà mantecato on crostini or crackers. It's the perfect appetizer or snack.
Vesraj Kafle
[email protected]This recipe is a great way to use up leftover salt cod.
Yancarlos Garcia
[email protected]I was a bit hesitant to try this dish because I'm not a big fan of salt cod, but I was pleasantly surprised. The baccalà mantecato was so creamy and delicious.
Miriam Castaneda
[email protected]This is a must-try for any seafood lover. The baccalà mantecato is so flavorful and versatile.
Sarah Schultz
[email protected]I love the simplicity of this dish. It's a great way to enjoy the delicate flavor of salt cod.
Shiva Wagle
[email protected]This recipe was easy to follow and the baccalà mantecato turned out perfectly! It was so smooth and creamy, and the flavors were divine.
Sarfaraz Babu
[email protected]Baccalà mantecato is a delightful dish that combines the flavors of the sea and the richness of butter.