![Baccalà mantecato](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/dishes/baccala-mantecato--f20e136e-9683-4230-b7c0-35b3eb676585.png)
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.
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.
Tips & Tricks
To make the spread more flavorful, add a pinch of red pepper flakes or a dash of balsamic vinegar.
Side-dishes
Baccalà mantecato is often served with a side of olives or pickled vegetables.
Drink pairings
Chilled white wine or Prosecco
Delicious Baccalà mantecato recipes
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