Baccalà Mantecato
Creamy stockfish dip whipped with potatoes, garlic, and olive oil until cloud-light and fluffy. A Venetian classic that's elegant but surprisingly easy.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Drain soaked baccalà. Cut potatoes into 2-inch chunks.
Step 2
Bring a large pot of water to a boil. Add baccalà, potatoes, and 1 crushed garlic clove.
Step 3
Simmer 15–20 minutes until baccalà flakes easily and potatoes are tender. Drain well.
Step 4
Mince remaining garlic clove. Transfer baccalà and potatoes to a bowl; discard skin and bones.
Step 5
With a wooden spoon or electric mixer, mash baccalà and potatoes together vigorously.
Step 6
Add minced garlic. Slowly drizzle olive oil while beating until the mixture becomes pale and fluffy, 5–8 minutes.
Step 7
Season with salt and pepper. Spoon into a serving bowl and serve with crusty bread.
Tools you’ll need
- large pot
- wooden spoon or electric mixer
- mixing bowl
- knife and cutting board
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