Baccalà mantecato from Polpo: A Venetian Cookbook (of Sorts) (page 38) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beet-cured salmon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Infuse olive oil 48 hours, and soak salt cod in water at least 48 hours. Can substitute bread of your choice for French sticks.

  • L.Nightshade on April 27, 2015

    This was a long process with uncertain results. Measurements are unclear, what is "a little" milk? The of pounding with a rolling pin, and whipping with a wooden spoon is supposed to be a smooth, shiny paste. Mine did turn into something of a paste, but certainly not completely smooth, and not shiny. But my arm gave out before that happened, if it ever would have. So our baccalà had, for the most part, that slightly stringy, fishy texture. I looked at a zillion recipes and images online, and those with the smooth texture all required finishing in a food processor or mixer. A lot of them even included potatoes or cream. There were quite a few that appeared to have the same texture as this one. So I don’t know if I was supposed to keep the wooden spoon whipping until my arm fell off, or if this particular style, unlike brandade or some other bacalao treatments, was supposed to have a fishier texture. Mr. NS prefers the tuna with brandy that takes about 20 seconds to make.

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