Venetian Cicchetti (Baccalà Mantecato)
Servings: 1
Cost: $10
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.
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Ingredients
- 1 pound dried salted cod
- 1 cup extra virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon chopped fresh parsley optional
- Salt and freshly ground black pepper to taste
Instructions
Desalt the cod
- 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. For a richer flavor, you can add a touch of grated Parmesan cheese to the final mixture.
Serve
- Spread the Baccalà Mantecato on toasted bread slices, crostini, or polenta. Alternatively, serve it as a dip with crackers or crudités.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Notes
Here are some more Venetian Cicchetti topping ideas to get you started:
- Baccalà Mantecato: Creamy whipped cod spread on toasted bread. (Ingredients: cod, olive oil, garlic, parsley, lemon juice)
- Crostini ai Funghi: Toasted bread topped with sautéed mushrooms, garlic, and herbs. (Ingredients: bread, mushrooms, garlic, olive oil, parsley, thyme)
- Beetroot & Burrata: Roasted beetroot slices topped with creamy burrata, a drizzle of balsamic reduction, and a sprinkle of walnuts.
- Smoked Salmon & Ricotta: Toasted bread spread with ricotta cheese, layered with smoked salmon slices, capers, and a squeeze of lemon.
- Fig & Gorgonzola: Thinly sliced figs paired with crumbled gorgonzola cheese, drizzled with honey, and finished with a touch of fresh thyme.
- Grilled Asparagus & Stracciatella: Toasted bread topped with grilled asparagus spears, dollops of stracciatella cheese (creamy Italian cheese with thin ribbons of mozzarella), and a sprinkle of parmesan cheese.
- Pesto & Grilled Chicken: Spread a layer of pesto on toasted bread, top with sliced grilled chicken, sun-dried tomatoes, and pine nuts.
- Spicy Chickpea & Roasted Pepper: Mash cooked chickpeas with olive oil, garlic, and chili flakes, spread on toasted bread, and top with roasted red pepper strips and a sprinkle of parsley.
- Whipped Feta & Caramelized Onions: Toast your bread, top with a generous spread of whipped feta cheese (blended with olive oil and herbs), caramelized onions, and a drizzle of balsamic glaze.
- Marinated Artichoke Hearts & Mozzarella: Toasted bread layered with marinated artichoke hearts, sliced fresh mozzarella, and a drizzle of olive oil.
- Bruschetta with Whipped Goat Cheese & Truffle Oil: Toast your bread, spread with whipped goat cheese, top with fresh cherry tomatoes, a drizzle of truffle oil, and a sprinkle of black pepper.
- Roasted Eggplant & Balsamic Reduction: Roast eggplant slices, top toasted bread with the eggplant, dollop with ricotta cheese, and drizzle with balsamic reduction.