Smokey Baccala Mantecato on the Grill

Introduction

Smokey Baccalà Mantecato is a rich and velvety whipped salt cod dish with deep Italian roots, now elevated with a subtle hint of smoke from the Arteflame grill. Traditionally served as a Venetian delicacy, this creamy spread pairs beautifully with crispy grilled bread or polenta. By gently grilling the soaked baccalà, you infuse it with an irresistible smokiness before blending it into a smooth, flavorful dip. Whether you're hosting an elegant appetizer course or simply indulging in a gourmet snack, this recipe brings out the best in salt cod with an irresistible grilled twist.

Ingredients

• 1 pound of dried/salted Cod
• 2 cloves garlic
• 2 bay leaves
• Salt (to taste)
• Fresh cracked pepper (to taste)
• Good Olive Oil (Bonacci)

Instructions

1. Cut the cod into pieces and place them into a pan full of water. Leave it in the water for 2 to 3 days in the refrigerator, changing the water twice daily.
2. After soaking the cod, change the water again and place the cod in the fresh water on a skillet and add the bay leaves. Cook the cod for 30 minutes on a low heat section of the grill, removing any foam that comes to the surface. This will tenderize the cod.
3. After 30 minutes, remove the cod from the pan and place it in a mesh colander with handle. Place it over the flame in the center and leave there for 10 minutes.
4. Remove cod from the basket and place back in the skillet. Press 2 cloves of garlic into the skillet, add a pinch of smoked salt, and mix well.
5. Take a wooden spoon (or hand blender) and start to mix vigorously, slowly adding the olive oil. The quantity of oil will depend on the cod itself. Continue mixing until the cod breaks down into a spreadable texture.
6. Serve on fresh cut bread slices or grilled slices of polenta. Sprinkle the top with some cracked black pepper.

Tips

• Use high-quality olive oil to enhance the flavor of the dish.
• Soaking the cod properly will help remove excess salt and achieve the perfect texture.
• For a stronger smoky flavor, you can slightly char the cod over the flame before breaking it down.

Variations

• Add chopped fresh herbs like parsley or chives for extra freshness.
• Mix in a bit of lemon zest for a citrusy twist.
• For a creamier texture, add a small amount of warm milk while mixing.

Best pairings

• Pair with a chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
• Serve with crispy crostini or grilled polenta for the best texture contrast.
• Enjoy with marinated olives and pickled vegetables for a balanced appetizer spread.

Conclusion

Smokey Baccala Mantecato is a rich and flavorful dish that requires patience but delivers a rewarding result. Whether served as an appetizer or a spread, this dish is sure to impress with its deep flavors and creamy texture. Enjoy it with the perfect pairings for an unforgettable experience.