Venetian salted cod (Baccalà mantecato) is one of the most popular method to prepare the Baccalà in Italy. The salted cod is beaten with milk and peanut oil until perfectly whipped as a tasty white cloud! Serve the Venetian salted cod on bread crostini or baked polenta as the Venetian people does!
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- 400 gr salted cod soaked
- 6 cups (1,5 Lt) whole milk
- 1 clove of garlic
- 1/2 cup (120 ml) peanut oil
- 1 bay leaf
- 1/2 tbsp whole black pepper
- 1/4 tbsp grounded black pepper
FIRST STEPS
Before proceeding with the recipe of the Venetian salted cod it is essential soak the fish (click here to read the proceedings).
Pour the milk combined with 2 cups of water in a sauce pan. Soak the salted cod cut into big pieces into the milk. Add 1 bay leaf, 1 teaspoon of whole black pepper, and 1 clove of garlic coarsely crushed. Place the saucepan on the stove, bring to simmer, then cook very gently simmering for 35 minutes. Finally, cover with a lid, and let rest for 15 minutes far from the stove.
VENETIAN SALTED COD
Drain the salted cod and save 1/2 cup of cooked milk and the clove of garlic. Discard the bay leaf and whole black pepper. Remove and discard the skin and bones, then crush the baccalà with a fork. Pour the salted cod in a bowl and combine with 1/4 cup of cooked milk, the grounded black pepper, and the clove of garlic. Beat the crushed cod with a pebble at low speed, pouring the other 1/4 cup of the milk and the peanut oil very gradually in a thin steam. When all the ingredients are very well combined, raise the speed of the pebble at medium and beat until the cod fish will be well firm and whipped.
FINISHING
Serve the baccalà mantecato just ready, on toasted bread slices or polenta croutons. If you prefer, save the Venetian salted cod in a closed container into the fridge up to 24 hours. Freezing is not recommended.
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ITALIAN OCTOPUS STEW (polpo alla luciana)
PRINTABLE VERSION
- 400 gr salted cod soaked
- 6 cups (1,5 Lt) whole milk
- 1 clove of garlic
- 1/2 cup (120 ml) peanut oil
- 1 bay leaf
- 1/2 tbsp whole black pepper
- 1/4 tbsp grounded black pepper
- FIRST STEPS
Before proceeding with the recipe of the Venetian salted cod it is essential soak the fish (click here to read the proceedings).
Pour the milk combined with 2 cups of water in a sauce pan. Soak the salted cod cut into big pieces into the milk. Add 1 bay leaf, 1 teaspoon of whole black pepper, and 1 clove of garlic coarsely crushed. Place the saucepan on the stove, bring to simmer, then cook very gently simmering for 35 minutes. Finally, cover with a lid, and let rest for 15 minutes far from the stove. - VENETIAN SALTED COD
Drain the salted cod and save ½ cup of cooked milk and the clove of garlic. Discard the bay leaf and whole black pepper. Remove and discard the skin and bones, then crush the baccalà with a fork. Pour the salted cod in a bowl and combine with ¼ cup of cooked milk, the grounded black pepper, and the clove of garlic. Beat the crushed cod with a pebble at low speed, pouring the other ¼ cup of the milk and the peanut oil very gradually in a thin steam. When all the ingredients are very well combined, raise the speed of the pebble at medium and beat until the cod fish will be well firm and whipped. - FINISHING
Serve the baccalà mantecato just ready, on toasted bread slices or polenta croutons. If you prefer, save the Venetian salted cod in a closed container into the fridge up to 24 hours. Freezing is not recommended. 
Do I boil all cod like this even if I am doing a cold salad?
Hi Michele,
Generally Baccalá can ne boiled fried or baked depending on the recipe and your preferences. In case of Baccalá Mantecato, it’s better to boil.
When I make a Baccalá Salad, generally I boil the cod.
Happy cooking l
F.