Grill

This recipe is based on one of my favourite Venetian dishes, baccala' mantecato. Baccala' is salted cod and usually comes from Norway and is a staple of the Venetian aperitivo, as well as countless dishes from all over Italy. Soaked overnight, then boiled with a garlic clove, the baccala' is then whipped into a creamy paste with a steady stream of olive oil, much like a mayonnaise. It's spread onto crostini or grilled polenta (crispy golden brown outside, creamy inside) and goes down very well with an Aperol spritz, particularly when sitting in a Venetian bacaro! <br /> <br />It's not traditional to use mackerel but it is delicious, with a creamier and somewhat meatier taste. Tinned mackerel (known as "filetti di sgombro" in Italian) is easy to get (find them in Italian delis), cheap and quick to prepare. In fact, this recipe can literally be whipped up in a matter of minutes. <br /> <br />"Mantecato" means "creamed" in Italian and is a hint at how this dish is both prepared and how it looks.

Oct. 1, 2021, 11:49 a.m.

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