Venetian Garlic Creamed Cod (Baccalà Mantecato all'Aglio)
Details
A creamy, dreamy, garlicky symphony that whispers tales of Venetian canals.
Ingredients
Instructions
**Prepare the Salt Cod
** First, desalinate the salt cod. Rinse it thoroughly under cold water. Place the cod in a large bowl and cover it completely with cold water. Refrigerate for at least 24-48 hours, changing the water every 8-12 hours. The cod should lose its excessive saltiness and become pliable.
**Cook the Cod
** Once desalinated, drain the cod. Place it in a pot, cover with fresh cold water, and bring to a gentle simmer over medium heat. Cook for about 15-20 minutes, or until the cod is tender and flakes easily. Do not boil vigorously, as this can toughen the fish. Drain the cod, reserving a small amount of the cooking liquid.
**Mantecare (Creaming Process)
** While the cod is still warm, carefully remove any skin and bones. Place the flaked cod in a sturdy bowl. Add the peeled garlic cloves. Using a wooden spoon or a stand mixer with a paddle attachment (or a food processor), begin to vigorously mash or beat the cod and garlic.
**Emulsify with Oil and Milk
** Slowly, in a thin stream, begin to drizzle in the extra virgin olive oil while continuously beating/mashing the cod. Alternate with small additions of the milk. The mixture will gradually become creamy and emulsified, similar to a thick mayonnaise. If the mixture becomes too thick, add a tablespoon or two of the reserved cooking liquid to reach the desired consistency.
**Season and Serve
** Continue to beat until completely smooth and creamy. Season with salt and black pepper to taste. (Remember the cod was salted, so taste before adding more salt). Transfer the Baccalà Mantecato to a serving dish. If desired, drizzle with a little more olive oil and sprinkle with fresh chopped parsley. Serve immediately with warm crusty bread or grilled polenta.
Alternatively, if using a food processor
Combine the flaked cod and garlic in the food processor. Pulse until finely minced. With the processor running, slowly add the olive oil and milk in a steady stream until the mixture is smooth and creamy. Season to taste.
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