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

Ingredients

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

Preparation

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.

3. Add salt if necessary and adjust the creaminess by adding a dash of milk.
4. 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.