Among the vibrant tapestry of Venetian Cicchetti, Baccalà Mantecato reigns supreme. This creamy, cod-based spread boasts a rich history and a simple recipe that belies its intense flavor. This creamy spread, often served on toasted bread or polenta, is a staple in Venetian cicchetterie (small bars serving cicchetti) and homes alike.
Soak the cod in cold water for at least 24 hours, changing the water 2-3 times. Rinse well and pat dry.
Cook the cod
Place the cod in a pot covered with cold water. Bring to a simmer and cook for 10-15 minutes, or until the cod flakes easily with a fork. Drain and discard the water.
Using a fork or your fingers, remove any skin and bones from the cooked cod. Flake the cod into small pieces.
Blend
In a large bowl, using a hand mixer or food processor, combine the cod flakes, olive oil, garlic, and parsley (if using). Gradually add the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
Serve
Spread the Baccalà Mantecato on toasted bread slices, crostini, or polenta. Alternatively, serve it as a dip with crackers or crudités.
Notes
For a richer flavor, you can add a touch of grated Parmesan cheese to the final mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.