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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Maggie L
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Erica Monroig
[email protected]The baccal mantecato was a bit too oily for my taste. I think I would drain the cod more thoroughly next time.
Paul Stoeklen
[email protected]I found this recipe to be a bit bland. I think it could use some more herbs or spices.
Abeeha Batool
[email protected]This recipe was a bit too salty for my taste. I think I would use less salt next time.
Munna Mycal
[email protected]I'm always looking for new and interesting appetizers to serve at parties and this baccal mantecato was a hit. It was easy to make and everyone loved the unique flavor.
Sujal
[email protected]This was my first time making baccal mantecato and it turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this again.
Nice Frequency
[email protected]I love baccal mantecato and this recipe did not disappoint. The cod was perfectly cooked and the whipped texture was smooth and creamy. I will definitely be making this again.
John Brugnone
[email protected]This was a great recipe! I followed it exactly and the baccal mantecato turned out perfectly. I served it with crostini and it was a delicious appetizer.
Atik Dx
[email protected]I'm not a huge fan of fish, but I really enjoyed this baccal mantecato. The salt cod flavor was subtle and not at all fishy. The creamy texture and delicate flavor made it a perfect spread for crackers.
Lebron James
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth the effort. The baccal mantecato turned out beautifully and was a hit with my guests. I especially appreciated the detailed instructions and tips provided in the recipe.
Zain Sheikh
[email protected]I've never had baccal mantecato before, but I'm so glad I tried this recipe. It was surprisingly easy to make and the results were fantastic. The cod was perfectly tender and flavorful, and the whipped texture was light and airy. I will definitely be
Rashantha Rathnayaka
[email protected]This baccal mantecato was a delight! The flavors were incredibly rich and complex, with a perfect balance of saltiness and creaminess. The texture was smooth and spreadable, making it perfect for crostini or crackers. I highly recommend this recipe t