Baccala Mantecato

Name: Baccala Mantecato (Dried cod Vicenza Style)
Yield: Serves 6
Cuisine: Italian
Ingredients: 300 g quick polenta; 1 tbsp very finely chopped parsley; 300 ml extra virgin olive oil; salt and pepper; salt and pepper; 1½ tsp freshly grated nutmeg; 1 baccalà (dried cod), about 1kg; 1 baccalà (dried cod), about 1kg; 50 g butter; 50 g Parmesan, grated; salt; 1.5 litres water

Dried cod Vicenza Style

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This dish is typical of Vicenza, but you will find it all over Veneto. I still find it interesting that with all the abundance of fresh fish from lakes, rivers and sea, preserved cod from Norway is considered a delicacy in many parts of Italy.”

Ingredients

1 baccalà (dried cod), about 1kg
1½ tsp freshly grated nutmeg
salt and pepper

Europe
Bolivia
Italy
Vicenza
Norwegian
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Beat the dried cod vigorously with a mallet to break up the fibres, then cover and soak in cold water for 48 hours.

Drain the fish and put into a pan. Add water to cover, bring to the boil and cook for 10 minutes. Drain, then remove the skin and reserve. Take off all the bones and fins. Break the flesh into flakes with a fork, then put into a steamer with the skin and steam for 1½ hours