Photograph of the finished Baccalà mantecato

Italy · Cá tuyết khô đánh kem kiểu Venice

Baccalà mantecato

1 hr 30 min Hands-on time + 8 hr 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried cod (baccalà) Dried cod (baccalà) 480 g
  • Photograph of Olive oil Olive oil 160 ml
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Parsley Parsley 8 g
  • Photograph of Cornstarch Cornstarch 200 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Salt Salt 8 g

Method

  1. 1 Soak the dried cod in cold water overnight, changing the water three times to remove excess salt.
  2. 2 Boil the fish with garlic in gently simmering water for 20 minutes, then remove the skin and bones.
  3. 3 Beat the fish fillets with a whisk, gradually drizzling olive oil over them for 10 minutes until fluffy and creamy.
  4. 4 Season with salt, pepper, and chopped parsley, then refrigerate for 30 minutes to thicken.
  5. 5 Cook cornmeal into polenta, cut into pieces, toast until golden brown, then spread cod on top and serve.
Start cooking