Baccalà mantecato
Course | Appetizer |
---|---|
Place of origin | Italy |
Region or state | Venice |
Serving temperature | Hot |
Main ingredients | Stockfish, garlic, olive oil |
Baccalà mantecato (Also spelled bacalà mantecato) (meaning "whipped salt cod spread" or "creamed cod") is a Venetian appetizer of whipped salt cod.
History[]
Baccalà mantecato was created during the 18th-century in Venice.[1] However, the use of salt cod to Venetian cuisine was first introduced in the 15th-century by Pietro Querini was shipwrecked on the Norwegian island of Røst.[2] Querini and his crew learned how to salt cod from local fisherman. They brought back stockfish to Venice, helping to popularize the fish.[1][3]
In 2001, the city of Venice created the Brotherhood of Baccalà Mantecato to preserve and promote the dish.[1] It is commonly served at Venetian bars and is also a dish families serve at Christmas.[2][4]
The dish and variations[]
The recipe uses stockfish, with salt cod being the most common. The simplest version of the recipe consists of the cod, garlic, olive oil, and salt and pepper.[5] The fish is poached in water or milk with garlic.[3][5] After poaching, it is deboned, if necessary. The fish is then broken up in a bowl and whipped, with olive oil, into a fluffy texture similar to mousse.[5] Lidia Bastianich adds potato to the fish during the whipping process.[4]
The finished spread may be topped with chopped raw garlic, parsley, white pepper, or nutmeg. Baccalà mantecato is commonly served atop sliced or grilled or pan-fried polenta. One variation on the dish includes poaching with lemon and bay leaf, rather than garlic, while others poach the fish in milk and water.[5]
See also[]
References[]
- ^ a b c "Baccalà mantecato, a Venetian delicacy". Visit Venezia. Retrieved 13 May 2021.
- ^ a b Scavo, Rosemarie (4 April 2017). "Baccalà Mantecato". ITALY Magazine. Retrieved 13 May 2021.
- ^ a b Marchiori, Luca. "Baccalà Mantecato Recipe - Great Italian Chefs". Great Italian Chefs. Retrieved 13 May 2021.
- ^ a b Bastianich, Lidia (2015). Lidia's mastering the art of Italian cuisine : everything you need to know to be a great Italian cook. New York. pp. 101–102. ISBN 0385349467. Retrieved 13 May 2021.
- ^ a b c d Davies, Emiko. "Baccalà Mantecato Recipe on Food52". Food52. Retrieved 13 May 2021.
External links[]
Wikimedia Commons has media related to Baccalà Mantecato. |
- Cod dishes
- Cuisine of Veneto