Makes 6 appetizer servings Choose thick pieces when buying salted cod, as thinner pieces tend to be very salty and removing the salt from them might be a challenge. Grilled bread or polenta is the perfect accompaniment to this dish. This dish is really not complete until you pair it with a dry, medium-bodied white…
CIA FOODIES
Baccalà Mantecato (Whipped Salt Cod)
Makes 6 appetizer servings
Choose thick pieces when buying salted cod, as thinner pieces tend to be very salty and removing the salt from them might be a challenge. Grilled bread or polenta is the perfect accompaniment to this dish. This dish is really not complete until you pair it with a dry, medium-bodied white or sparkling wine. The wine will serve as a light “sauce” for the dish and create an almost unimaginable balance of flavors and textures. Get ready for a really spectacular food and wine pairing, deceptive in its simplicity.
Ingredients
- 1 1/2 lb salt cod, thick pieces if possible, soaked
- 2 garlic cloves, crushed
- 1 lb baking potatoes, peeled and quartered
- 4 cups milk
- 1/2 cup mild extra-virgin olive oil, or 1/4 cup extra-virgin olive oil and 1/4 cup canola oil
- 1/2 cup flat-leaf parsley leaves
- 1/4 cup grated Parmigiano-Reggiano (1 oz)
- Freshly ground black pepper, as needed
Directions
- In a large pot over medium-high heat, place the cod, 1 garlic clove, the potatoes, and milk and bring to a gentle simmer.
- Once the potatoes are tender, drain the mixture, saving some of the liquid, unless it is very salty.
- Place the drained potatoes, cod, and garlic in a food processor and, with the machine running, add the olive oil.
- Chop the parsley leaves with the other clove of garlic and fold into the cod mixture.
- If the whipped cod at this point is too thick, adjust with a little milk left over from the cooking, or if that liquid is too salty, you may add a little bit of cream or water.
- Add the cheese and blend, season with black pepper, and serve.
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