Dish

Baccalà mantecato

Whipped salt cod

Baccalà mantecato is made by soaking salt cod in water for several days to remove the salt. The cod is then poached in milk and mashed with olive oil, garlic, and parsley until it becomes a creamy spread. The dish is typically served with crostini or crackers. Baccalà mantecato is a high-protein dish that is low in carbohydrates and fat. It is also a good source of omega-3 fatty acids from the cod.

European cuisine› Mediterranean cuisine› Italian cuisine

Appetizer

Origins and history

Baccalà mantecato originated in the Veneto region of Italy, where it has been a popular dish for centuries. It was originally served as a main course, but today it is often served as an appetizer or a snack.

Dietary considerations

Gluten-free

Variations

There are many variations of baccalà mantecato, including adding lemon juice or capers for added flavor. Some recipes also call for adding cream or butter to the spread for added creaminess.

Presentation and garnishing

Baccalà mantecato is typically served in a small bowl or ramekin with crostini or crackers on the side. Garnish with parsley or lemon wedges for added flavor.