olive or vegetable oil
chopped garlic (very little)
cooking broth or hot milk
How to make Baccala’ mantecato:
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.