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Baccala is
Dried cod, or more properly "stockfish", it came from North in
exchange for spices and has always been a major part of Venetian cuisine. It
can be prepared in many ways besides the following, which is perhaps the most
popular.
How to make the baccala mantecato: In a large container, cover dried cod with water; and leave to soak
for 48 hours, changing the water periodically. Boil for 2-3 minutes in salted
water. Divide into very small pieces, including the skin and the bit of
intestinal membrane found inside.
Put these pieces into a churn or food processor with
appropriate attachment and beat together with a quarter of their weight in
olive oil or, if preferred, vegetable oil - to be added very slowly, a little
bit at a time.
Churn until everything is reduced to a sort of delicate
cream, add salt and pepper to taste and flavor with a very little finely
chopped garlic. The amount of oil can be increased if necessary. Some people
add a bit of the cooking broth and/or a bit of hot milk to make the
baccala mantecato creamier.
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