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Recipe: Baccala Mantecato (Savory Whipped Salt Cod Spread)
Similar Categories: Baccala, Mantecato, Savory, Whipped, Salt, Cod, Spread
MAKES ABOUT 4 CUPS
1 pound boneless bacca/a (salt cod), soaked to remove salt
1 medium russet potato (about 1/2 pound)
2 plump garlic cloves, finely minced
1 cup extra-virgin olive oil
1/2 cup half-and-half or light cream
112 cup poaching water from cooking the baccala
Freshly ground black pepper to taste
When the baccala is sufficiently soaked, cut it into smaller pieces-6 inches
or so-and put them in a saucepan or deep skillet with at least an inch of
water to cover. Bring to a boil, set the cover ajar (rest it on a wooden
spoon set on the rim of the pan), and cook at a steady bubbling boil for 20
minutes or more, until the cod is easy to flake but still has body and
shape. Don't let it start to break apart. Lift it out of the cooking water,
and let it drain and cool in a colander. Re serve a cup of the cooking
water.
Meanwhile, rinse the potato but leave it whole and unpeeled. Put it in a
small pot covered with cold water. Bring to the boil, and cook steadily
until you can easily pierce the potato with a knife blade. Let it cool, and
peel it.
Set up the electric mixer and flake all the fish into the bowl. Beat with
the paddle at low speed to break the fish up more; drop in the minced
garlic, and beat at medium speed while you pour in half the olive oil very
gradually in a thin stream, then add the potato and in corporate it;
continue beating at low speed as you gradually add the rest of the oil. Now
raise the speed to high and whip the fish to lighten it. Reduce the speed to
medium and incorporate the half and-half gradually, then whip at high speed
again. At this point the whipped cod should be smooth and fluffy, almost
like mashed pota toes but with texture. If it is very dense, you can thin
it with the cooking water (but be careful: too much water will make it too
salty). Finally, season with pepper and beat it in to blend.
If you use a food processor instead of a mixer, follow the same order of
additions, and process as needed to form a light, smooth spread.
Put the spread in containers and store sealed, in the refrigerator, for up
to a week. You can also freeze baecala mantecato; the texture will not be as
creamy, but it will have good flavor and makes a delicious pasta sauce
(recipe follows).
How to Serve Baccala Mantecato
I like baccala best served with warm grilled country bread, but baccala can
be served on crackers, as a dip for crudites, on grilled polenta, or with
anything crunchy that you might have in your fridge or cupboard. It is a
wonderful condiment for dry or fresh pasta and delightful when whipped at
the last minute into a simple basic risotto. Baccala can be made into a
patty, breaded. and fried, then served warm on top of a mixed salad.
RECOMMENDED EQUIPMENTA heavy-duty electric mixer with the paddle attachment
or a food processor
1 pound boneless bacca/a (salt cod), soaked to remove salt
1 medium russet potato (about 1/2 pound)
2 plump garlic cloves, finely minced
1 cup extra-virgin olive oil
1/2 cup half-and-half or light cream
112 cup poaching water from cooking the baccala
Freshly ground black pepper to taste
When the baccala is sufficiently soaked, cut it into smaller pieces-6 inches
or so-and put them in a saucepan or deep skillet with at least an inch of
water to cover. Bring to a boil, set the cover ajar (rest it on a wooden
spoon set on the rim of the pan), and cook at a steady bubbling boil for 20
minutes or more, until the cod is easy to flake but still has body and
shape. Don't let it start to break apart. Lift it out of the cooking water,
and let it drain and cool in a colander. Re serve a cup of the cooking
water.
Meanwhile, rinse the potato but leave it whole and unpeeled. Put it in a
small pot covered with cold water. Bring to the boil, and cook steadily
until you can easily pierce the potato with a knife blade. Let it cool, and
peel it.
Set up the electric mixer and flake all the fish into the bowl. Beat with
the paddle at low speed to break the fish up more; drop in the minced
garlic, and beat at medium speed while you pour in half the olive oil very
gradually in a thin stream, then add the potato and in corporate it;
continue beating at low speed as you gradually add the rest of the oil. Now
raise the speed to high and whip the fish to lighten it. Reduce the speed to
medium and incorporate the half and-half gradually, then whip at high speed
again. At this point the whipped cod should be smooth and fluffy, almost
like mashed pota toes but with texture. If it is very dense, you can thin
it with the cooking water (but be careful: too much water will make it too
salty). Finally, season with pepper and beat it in to blend.
If you use a food processor instead of a mixer, follow the same order of
additions, and process as needed to form a light, smooth spread.
Put the spread in containers and store sealed, in the refrigerator, for up
to a week. You can also freeze baecala mantecato; the texture will not be as
creamy, but it will have good flavor and makes a delicious pasta sauce
(recipe follows).
How to Serve Baccala Mantecato
I like baccala best served with warm grilled country bread, but baccala can
be served on crackers, as a dip for crudites, on grilled polenta, or with
anything crunchy that you might have in your fridge or cupboard. It is a
wonderful condiment for dry or fresh pasta and delightful when whipped at
the last minute into a simple basic risotto. Baccala can be made into a
patty, breaded. and fried, then served warm on top of a mixed salad.
RECOMMENDED EQUIPMENTA heavy-duty electric mixer with the paddle attachment
or a food processor
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