Baccalà mantecato is a fluffy, white cloud of salt cod that is soaked and prepared like a sauce. An iconic appetiser from Venice, you’ll find this delicious snack in the city’s cicchetti (the Venetian word for small snacks) bars, which are also known as bácari.
- 400g salt cod fillet
- 600ml whole milk
- 6 black peppercorns
- 1 bay leaf
- 225ml Filippo Berio Extra Virgin Olive Oil, extra for drizzling
- 2 tbsp freshly chopped flat-leaf parsley
- Sgagliozze to serve
- Soak the salt cod in cold water for 24 hours, changing the water every 8 hours. Drain.
- Place the fish in a saucepan with the milk, peppercorns and bay leaf. Bring to the boil and simmer very gently for about 10 minutes. Take off the heat, cover and leave for another 10 minutes.
- On a low speed, add the oil little by little as if making mayonnaise. Once the oil is finished, the baccalà should be light and fluffy.
- Season to taste and leave to cool. Keep in the fridge until ready to serve.
- Serve on top of the sgagliozze, drizzled with Filippo Berio Extra Virgin Olive Oil and garnished with parsley.