Baccalà mantecato facts for kids
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Baccalà mantecato with polenta in Venice, Italy.
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| Course | Appetizer |
|---|---|
| Place of origin | Italy |
| Region or state | Venice |
| Serving temperature | Hot |
| Main ingredients | Stockfish, garlic, olive oil |
Baccalà mantecato (say "bah-kah-LAH mahn-teh-KAH-toh") is a yummy, creamy dish from Venice, Italy. It's like a whipped spread made from dried and salted cod fish. People often enjoy it as an appetizer, which is a small dish eaten before the main meal.
A Taste of History
Baccalà mantecato was first made in Venice during the 1700s. But the story of how dried cod came to Venice starts much earlier, in the 1400s.
A Venetian merchant named Pietro Querini had a shipwreck near the island of Røst in Norway. He and his crew learned from the local fishermen how to dry and salt cod. This method helped keep the fish fresh for a long time. When Querini returned to Venice, he brought this "stockfish" with him. This helped make dried cod very popular in Venetian cooking.
In 2001, the city of Venice created a special group called the "Brotherhood of Baccalà Mantecato." Their goal is to keep this traditional dish alive and well-known. Today, you can find Baccalà mantecato in many Venetian bars. It is also a popular dish for families to serve during Christmas celebrations.
How It's Made
The main ingredient for Baccalà mantecato is usually dried and salted cod. The simplest way to make it uses cod, garlic, olive oil, salt, and pepper.
Here's how it's generally prepared:
- First, the cod fish is gently cooked in water or milk with garlic.
- After cooking, any bones are carefully removed from the fish.
- Then, the fish is placed in a bowl. It is whipped with olive oil until it becomes light and fluffy, almost like a mousse.
- Some chefs, like Lidia Bastianich, might add a potato to the fish while whipping it. This can make the spread even creamier.
Once it's ready, Baccalà mantecato can be topped with fresh chopped garlic, parsley, white pepper, or nutmeg. It's often served on slices of crusty bread called stirato. It also tastes great on grilled or pan-fried polenta, which is a dish made from cornmeal.
Some people like to change the recipe a bit. Instead of garlic, they might cook the fish with lemon and bay leaf. Others might cook the fish using both milk and water.
