BACCALÀ MANTECATO

CREAMED DRIED COD (MY RECIPE)

This is a very delicious dried cod ‘cream’. It’s my favourite cicheto!

SERVES 6 DESALTING TIME: 30 MINUTES TO 12 HOURS PREPARATION TIME: 30 MINUTES COOKING TIME: 5 MINUTES

300 g (10¹/₂ oz) desalted cod

1 bay leaf

1 garlic clove (see garlic note below)

1 handful of flat-leaf (Italian) parsley, leaves and stalks separated

150 ml (5 fl oz) grapeseed or sunflower oil, or more if necessary

2¹/₂ tablespoons olive oil

2–3 anchovy fillets, chopped, or 1 tablespoon salted capers, rinsed

Cover the cod with cold water in a saucepan and add the bay leaf, garlic clove and parsley stalks. Bring to the boil and simmer for 5 minutes. Skim the surface, remove from the heat and cover. Let the fish cool in the water for 20 minutes, then drain. Flake the flesh carefully between your fingers to remove all the bones. Put the flaked flesh in the bowl of a food processor with a plastic blade or an electric mixer with a paddle. Mix while slowly adding the oils in a thin stream, as for a mayonnaise, and beat together thoroughly until you have a creamy consistency. The amount of oil needed depends on the quality of the fish—its fat content—and the quantity of oil the fish absorbs. Add the chopped parsley leaves, anchovy and season if necessary. Serve on a slice of grilled polenta, or a crostino.

TIPS

If you prefer a lighter cream, replace some of the oil with cooking water. If you don’t have an electric mixer, use a wooden spoon and mix vigorously in one direction while adding the oil.

NOTE

In Venice this recipe would be made with dried cod, which is sold already rehydrated, since it is used so often. If you buy dried cod (my advice is to buy it vacuum-packed), allow 4–5 days in water to rehydrate it, changing the water several times a day, then cook it as for salt cod.

GARLIC NOTE

Older garlic may have green sprouts which can taste bitter and should be removed. To do this cut the garlic clove in half and remove the sprout with a small knife.