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Smokey Baccala Mantecato on the Grill

Smokey Baccalà Mantecato
Smokey Baccala Mantecato

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)

PREPARATION

This is going to take some time to get right...

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.  

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.  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.  Remove cod from the basket and place back in skillet. Press 2 cloves of garlic into skillet and pinch of smoked salt and mix well.  Take a wooden spoon (or hand blender) and start to mix vigorously, slowly adding the olive oil. *The quantity of the oil will depend on the cod itself.  Continue mixing until the cod breakdown into a spreadable texture.  

Serve on fresh cut bread slices or grilled slices of polenta.  Sprinkle top with some cracked black pepper.


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