Baccala Mantecato

I don’t know if many Venetian housewives really do make this themselves anymore – I think there are a few commercial places that make it fantastically well & people go there to buy it. I have also seen it made with some warm milk beaten in which gives it a whiter colour, though it may not keep as well. This is normally served on a crostino of polenta. Here it’s served with small fried bread crostini, but is even good just with bread.

Baccala mantecato is the plain version; to ma