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being the most common. The simplest version of the recipe consists of the cod, garlic, olive oil, and salt and pepper. The fish is poached in water or milk with garlic. 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
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177:(Comunque sia, è un piatto che merita tutta la vostra attenzione perché il baccalà trattato in codesta maniera perde la sua natura triviale e diventa gentile in modo da poter figurare, come principio o tramesso, in una tavola signorile)
181:(Be that as it may, it is a dish that deserves all your attention because the codfish treated in this way loses its trivial nature and becomes gentle so that it can appear, as a beginning or a continuation, on a noble table)
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In 2001, the city of Venice created the
Brotherhood of Baccalà Mantecato to preserve and promote the dish. It is commonly served at Venetian bars and is also a dish families serve at Christmas.
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258:. One variation on the dish includes poaching with lemon and bay leaf, rather than garlic, while others poach the fish in milk and water.
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Lidia's mastering the art of
Italian cuisine : everything you need to know to be a great Italian cook
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The finished spread may be topped with chopped raw garlic, parsley, white pepper, or nutmeg.
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adds potato to the fish during the whipping process.
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381:"Baccalà Mantecato Recipe - Great Italian Chefs"
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153:appetizer
110:olive oil
102:Stockfish
71:Antipasto
262:See also
230:salt cod
193:, 1891,
184:—
150:Venetian
256:polenta
251:stirato
173:Italian
167:History
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497:Saveur
474:13 May
469:Food52
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235:mousse
203:Venice
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495:from
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