Baccalà mantecato

Baccalà_mantecato_con_polenta_La_Nuova_Perla

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Baccalà mantecato is a traditional Italian dish, specifically from the Veneto region. It is made from salt cod, which is soaked and then whipped into a creamy spread. The dish is typically served on polenta or bread.

History

The dish has a long history in Italy, dating back to the time when salt cod was a staple food for sailors on long voyages. The process of salting and drying the fish preserved it for long periods, making it an ideal food source for these journeys. Over time, the dish evolved into a delicacy enjoyed by people in the Veneto region and beyond.

Preparation

The preparation of baccalà mantecato involves several steps. First, the salt cod is soaked in water for several days to rehydrate it and remove the salt. The fish is then boiled until it becomes tender. After boiling, the fish is whipped or beaten (hence the term "mantecato", which means "whipped" in Italian) with olive oil until it becomes a creamy spread. The dish is typically seasoned with garlic, salt, and pepper, and sometimes with parsley or other herbs.

Serving

Baccalà mantecato is traditionally served on slices of polenta or bread, often as an appetizer. It can also be used as a spread for sandwiches or as a topping for pasta. In Veneto, it is often served as part of the traditional Christmas meal.

Variations

While the basic recipe for baccalà mantecato is fairly standard, there are many variations. Some recipes call for the addition of cream or other dairy products to make the spread even creamier. Others include additional seasonings or ingredients, such as lemon zest or capers.

See also

• Italian cuisine
• Veneto
• Salt cod
• Polenta

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