Baccalà mantecato, i.e. creamy salt cod, is a dish with an enveloping taste that is present in many Italian gastronomic traditions. From Vicenza to Trieste, every cuisine has its secrets for making this speciality a tasty main course.

Perfect with a slice of toast, it is also an extraordinary condiment for pasta or rice: try my Salt Cod Risotto.

Here is today’s recipe!

Baccalà mantecato

negligible carbohydrates per 100g


  • 400g salt cod already soaked with salt removed
  • 80g extra virgin olive oil
  • 1 sprig of parsley
  • 1 clove garlic
  • water, milk, salt


  1. Cook the cod in a pot covered with water and milk, with the addition of a clove of garlic for about 20 minutes.
  2. Remove the skin, garlic and any bones, then place the cod in a blender with the washed parsley leaves. Start blending by adding the oil in a trickle, exactly as you do with mayonnaise.



  1. Add salt if necessary and adjust the creaminess by adding a dash of milk.
  2. You can serve it on its own, with croutons or roasted polenta.


Version with gluten of Baccalà mantecato

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.


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