Smoky Baccalà Mantecato: A Wood-Fired Twist on a Venetian Classic

Introduction

Baccalà Mantecato is a beloved Venetian delicacy that turns preserved cod into a dreamy, whipped spread traditionally served on crostini. In this smoky variation, we elevate the dish by cooking the fish over a wood fire, infusing it with rich, smoldering flavor that adds depth and character. It’s a dish rooted in northern Italy's culinary heritage, yet adaptable to modern outdoor grilling.

Whether you're prepping appetizers for a fall gathering or simply looking to explore the savory charisma of cured fish, this recipe delivers authenticity with an Arteflame twist. Get ready to create a spread that's creamy, smoky, and irresistibly satisfying.

Ingredients

For the Fish

• 1 lb (450g) salt cod (baccalà), soaked and desalted for 48 hours
• 1 garlic clove, peeled
• 1 bay leaf
• 1 sprig thyme (optional)

For the Emulsion

• 1/4 cup (60ml) extra virgin olive oil
• 2 tbsp whole milk (or as needed)
• Salt and white pepper to taste
• Zest of 1 lemon (optional)

To Serve

• Toasted crostini or grilled polenta
• Chopped parsley or chives for garnish
• A drizzle of olive oil

Instructions

Step 1: Prepare the Baccalà

1. Soak the salt cod in cold water for 48 hours, changing the water every 8–12 hours to remove excess salt.
2. Rinse the fish once more and cut it into large chunks, removing skin and any bones.

Step 2: Poach the Fish

1. In a saucepan, add the cod, garlic, bay leaf, and thyme if using. Cover with water and bring to a gentle simmer.
2. Poach for 10–15 minutes until the cod is soft and flakes easily. Remove from heat.
3. Drain the fish and discard aromatics, reserving a few tablespoons of the poaching liquid if needed later.

Step 3: Smoke Over the Grill

1. Preheat your Arteflame or wood-fired grill to medium heat (around 350–400°F).
2. Place the poached fish pieces in a cast iron skillet or on foil, then cook over indirect heat for 5–7 minutes. Cover loosely with foil to infuse smoke.
3. Remove when lightly golden and infused with a subtle smoky aroma.

Step 4: Make the Emulsion

1. Transfer the warm cod to a mixing bowl or food processor. Begin mashing or pulsing.
2. Slowly drizzle in olive oil while mixing, to create a smooth, whipped texture.
3. Add milk gradually to loosen the mixture to your desired consistency.
4. Season with salt, white pepper, and lemon zest to taste.

Step 5: Serve

1. Spoon the baccalà onto crostini or grilled polenta slices.
2. Drizzle with olive oil and sprinkle with fresh herbs before serving warm or at room temperature.

Tips

Perfecting baccalà mantecato is about texture and timing. Here’s how to ensure a smooth, flavorful result with every batch.

• Make sure the cod is fully rehydrated—rushing the soaking process will lead to an overly salty final dish.
• Use a neutral olive oil or one with buttery, low-acid flavor so it doesn’t overpower the fish.
• Poach gently; a hard boil will make the cod tough instead of tender.
• Smoking gives it added depth, but don’t overdo it—subtlety is key.
• Don’t skip the garlic. One small clove adds richness without becoming dominant.

Variations

While grounded in tradition, baccalà mantecato loves interpretation. Here are several ways to make the dish your own.

• Chili Kick: Add a touch of Calabrian chili oil for heat and depth.
• Citrus Brightness: Use orange zest instead of lemon for a sweeter aroma.
• Herbed Emulsion: Blend in fresh basil or dill for herbaceous notes.
• Puglia Style: Add mashed potato for a more rustic, hearty texture.
• Anchovy Umami: Mix in one anchovy fillet for a deeper savory punch.

Best pairings

Baccalà mantecato is indulgent yet refined, making it a natural partner to thoughtfully selected accompaniments. Elevate your spread with these pairings:

• Wine: Serve with a crisp Italian white like Soave or Pinot Grigio, or a dry sparkling Prosecco.
• Bread: Crusty sourdough crostini or grilled polenta offer the perfect contrast in texture.
• Pickled Vegetables: Add tang with giardiniera or pickled red onions on the side.
• Cheese Board: Include it on a board with olives, soft cheeses, and cured meats like speck or prosciutto.

Conclusion

Smoky Baccalà Mantecato is a soulful reinvention of a Venetian classic—rustic, rich, and just a little luxurious. The added dimension of wood-fired smoke balances beautifully with the emulsified cod, showcasing a timeless dish through a modern grilling lens.

It’s not just a recipe—it’s a conversation starter, a memory in the making, and the highlight of your next gathering. Serve it proudly, and celebrate Italian tradition with every smoky bite.