Bacalà Mantecato

A Venetian classic whose name points to the signature whip: salt cod beaten until it turns snowy and mousse-light. Warm baccalà is streamed with fruity olive oil, then spooned onto crisp polenta crostini for easy sharing.

Serves 6 · 60 min prep · 30 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 lb soaked salt codSeafood
• 1 garlic cloveProduce
• about 1 cup extra-virgin olive oilPantry
• as needed whole milk or poaching waterDairy
• to taste black pepperSpices
• for serving polenta crostiniPantry

Instructions

1. 1Poach soaked baccalà gently until it flakes; remove bones and skin.
2. 2While warm, beat with a wooden spoon or mixer, streaming oil until fluffy and white.
3. 3Loosen with a spoon of hot milk if needed. Season with pepper (salt carefully).
4. 4Serve on soft polenta or crostini.