Christmas is just not the same without Baccala Mantecato alla Veneziana. Whenever my parents could find salt cod, we would enjoy it during the holiday season. I really didn’t know the full name of this dish until I was older. We knew it simply as baccala mantecato.
For this recipe, you will need dried cod, heavy cream, extra virgin olive oil, bay leaves, black pepper.
Baccala Mantecato alla Veneziana
For many years after we moved to the US, mamma couldn’t make the dishes we normally ate and enjoyed. We missed the familiar Italian tastes and aromas, especially during the holidays.
Our recipes not only had unusual names but they also had ingredients that were unavailable and unknown in our small mid-western town.
Baccala needs to soak in water
In 1957 that all changed. Married friends of my parents moved from our tiny town in Italy to Chicago and best of all they were due to visit. My parents were ecstatic. They would see familiar faces and converse in Italian with them. It was six long years since they saw or spoke to an Italian — other than their children.
Now Remigio and Antonietta were coming, and they would be spending several days with us. Mamma loved to cook . . . . she wasn’t happy unless she was feeding someone. The heartier the appetite, the better she liked it.
No one ever left our house hungry — if they did, it was not for my mamma’s lack of trying to feed them.
Christmas Bouquet for the Dining Room Table
Un bel tavolo
Mamma was like a butterfly flitting everywhere getting things ready. The glasses and dishes were sparkling. The table linens could have stood up by themselves for all the starch mamma soaked into them and she applied the iron with a vengeance until there wasn’t a wrinkle to be seen. It was important to her to have un bel tavolo { a nice prepared table}.
The day finally arrived.
It was November, but you’d think it was Christmas. Remigio and Antonietta brought my parents boxes and sacks of Italian goodies.
Baccala Mantecato alla Veneziana served on Polenta Crostini
My parents were speechless with the generosity of such overwhelming abundance. There was baccala; there was calamari, biscotti, and panettone. They had Italian cafe, cheeses, unsalted butter, Italian meats, polenta.
They had Italian wines, but the hit with my papa was the grappa {a potent Italian brandy}. He loved grappa in his coffee, and it had been so many years since he’d had that luxury. Heavens! You’d think he’d won the lottery.
Baccala Mantecato alla Veneziana served with Polenta Crostini
That Christmas mamma made her baccala mantecato and we relished the dishes that were such a part of our Christmas when we lived in Italy.
Does it seem to you that the older we become the more we want to capture those special moments with family? Those days where the only things that mattered were that you had a warm house, good food on the table, and most of all love for each other.
May this year bring you everything you wish for.
Tutti a tavola è pronto!
Alla prossima — We will feature polenta crostini in our next post.
Baccala Mantecato alla Veneziana
Ingredients
- 1 pound dried salt cod
- 3/4 cup heavy cream
- 3 cloves garlic finely minced
- 1 cup extra Virgin olive oil { you may need more}
- 2 bay leaves
- Freshly ground pepper
Instructions
- Prepare the codfish by soaking in a pan filled with cold water and changing the water every few hours. Do this for at least 24 hours - it may take longer depending how dried the cod is. Cut the cod into pieces and place in a pan and cover again with cold water and add the bay leaves and 1/2 cup cream.
- Cover and bring to a boil with the lid slightly ajar. Cook at a steady boil for 20 minutes skimming any foam that comes to the top.
- Once the cod is soft but still holds it shape remove from the water. Discard the bay leaves.
- If the cod has skin and bones, now is the time remove them. Cut the cod into small pieces and put in a mixing bowl with the paddle or if you have an immersion had blender use it.*
- Add the garlic and start the electric mixer at low speed to break up the fish. At medium speed start adding the olive oil. Keep mixing and add the remaining 1/4 cup cream.
- You may need extra olive oil depending on the cod. The baccala should be a light color and have a whipped, mousse-like texture.
- Add freshly ground black pepper to taste. Salt if required. Garnish with Italian parsley.
- Serve on grilled slices of polenta, fresh slices of baguette, crostini, crudites, or crackers.
Notes
- *The immersion blender works like a charm. It breaks up the baccala and easily blends in the olive oil, garlic and cream.
Nutrition
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Mariangela Comelato Remetz
This was awesome! My dad was Venetian and I remember getting this from the street vendors in Venice. He loved it and so do I. Will be one of our Christmas Eve fish offerings thank you so much for the recipe. ( my dad loved his coffee with Grappa too😜 delicious!)
Marisa Franca
Oh! I love hearing about that — my papà would have gotten along famously with yours. We are trying something new this year — Porchetta. Have you had it. So good!!Buon Natale e Felice Capodanno. xoxo
Heidy
This recipe is such a delicious traditional classic! I loved all the flavors and so did my guests! Looking forward to making it again Christmas Eve! Happy Holidays
Ramona
This cream baccala looks super delicious! the flowers are absolutely beautiful and so pretty. I definitely need to give this recipe a go. Thank you for sharing!
Jenny
This was such a hit. We Greeks have something similar we make with Bakalaos fish. Your recipe takes it to the next level. It was delicious, and everyone loved it. I served it over crackers and thinly sliced homemade bread, and it disappeared in minutes! Thanks so much for such a great recipe, Marisa.
Ben M
What a special story and a great recipe. You inspired me to try something a bit different for me and I am glad I did, as this was great. Us Norwegians also have a whitefish recipe (ludefisk), but it isn’t NEARLY as good as this. Thanks for sharing
Marisa Franca
Thank you, Ben, for such a nice comment. For us it wouldn’t be Christmas without the baccala. Hope you have a very Merry Christmas and Happy New Year.
Kushigalu
Baccala is totally a new dish to me. I have never heared of this before. But your recipe sounds so flavorful. Would love to add this in my Christmas menu and serve it with some crackers.thanks for sharing.
Leslie
I’m so intrigued by this recipe! I have never had it before but just looking through your recipe and I’m sold!
Amy Liu Dong
That is an interesting dish story and it looks really delicious. I’ll have to try that at home. Thank you!
Debbie
I adore your story with this Baccala Mantecato Alla Veneziana and your family history. I find it fascinating different traditions concerning food served around Christmas. I would love to try this dish one day.
Amy
Oh I have always wanted to try baccala but I’m not sure where to get them. Love being nostalgic. I have lived away from my home country now for more than 30 years and I still long for my mother’s home cooked meal. It never gets old!
Marisa Franca
Hi, Amy! I’ve found the baccala at Whole Foods. Amazon is also associated with them. You might try some of the smaller markets. My Mamma used to get the really dried cod but the one I found isn’t dried to that extent but it still worked.
veenaazmanov
This is such a unique and delicious dish. Have never tasted one ever and this is a must try recipe for sure
Amanda
I was just thinking of baccala the other day! It’s a yearly addition to our Seven Fishes Christmas Eve Dinner. This whipped preparation with cream looks fantastic and is new to me! What a fantastic appetizer idea, served with grilled polenta or a baguette. I’m going to buy an extra piece of cod this Christmas and make this for our family to enjoy. They’ll go crazy for this!
Sean@Diversivore
I was already intrigued by this, and then I saw the polenta crostini and my interest transformed into yearning. What an awesome flavour combination. I’ve been wanting to experiment with salt cod for ages now (not something I grew up with — in fact seafood in general is something I love but didn’t really grow up with). I think I’m going to have to do some shopping in the name of exploring some international culinary holiday traditions. Cheers!
Traci
Well, I’m certain I’ve never tried Baccala Mantecato, and I’m certain I would love it! In fact, I don’t think I’ve ever had salt cod. What a unique recipe! And I love it that you mentioned grappa in this post. I have tried that, and did not care for it at all LOL, but at least I tried it 🙂 Great story and unique recipe…thanks for sharing.
Debra
Totally agree on capturing those memories….and what a beautiful story you shared. I have never had baccala and now I’d love to try it. I know it won’t evoke the same memories as it does for you, but it sounds delicious and authentic.
Dana
This sounds amazing! I love a tasty fish dip and could probably polish that entire bowl off myself. I really enjoyed reading about your family. It always tugs at my heart strings to read about when families immigrated to the US and couldn’t find the proper ingredients to make food from home—something that would have offered great comfort at the time, I’m sure. No matter where any of us are from, we all seem to find comfort in food <3
Molly Kumar
Wow, this looks so delicious and makes for such a quick appetizer too. I’ve never tried them yet but you have made it so simple to make it, that I’ve to look for Salted Cod now. Love the polenta combination with these.
Tina
Wow, what a story and you told it so beautifully. I can hear the laughter and the clinking dishes through your point of view. I love this, thank you for sharing both your recipe and the story. Moving to a foreign country and being isolated must have been hard for them, especially not being able to find cherished ingredients. What a blessing to have friends visit from the old country.
Carmy
I love your stories that go with your recipes. I miss seeing my mother’s hustle and bustle in a holiday kitchen! I don’t cook fish too often but this cod will have to go on my “to-make” list.
Daniela
Such an interesting recipe! I’m planning a Christmas dinner centered around seafood this year, so this baccala mantecato would make the perfect appetizer. And I totally agree with you; the older I get, the more I want to keep my family traditions alive. Great recipe!
Leah
I have never had salt cod, and this was so interesting to read! I loved hearing all the memories you have, and the lovely foods you had. Food memories are my best memories. I also love hearing the grappa in the coffee. That was a new one for me, and one I must try!
Sandra
I adore family recipes and the special memories it brings to the table. Baccala mantecato looks like the perfect appetizer to gather around. We love seafood! Totally going to try that grappa in my coffee too 🙂
Gloria
I have never heard of tried something like this. What an interesting recipe. I think I need to experiment and see how this turns out. I am always game for trying recipes of the world. That is the fun of cooking at home.
Cathleen @ A Taste of Madness
This looks completely new to me, but I would love to try it sometime!
Veena Azmanov
I have never heard about this recipe but am very intrigued. I must be honest unlike my mom who loved dry fish very much I have not much experience of cooking or eating it. Sounds interesting. Wish I could try some.
Dianna
I have never had this recipe before but it sounds delicious! What a fun and tasty holiday tradition.
Cheese Curd In Paradise
I haven’t had this before, but sounds like a delicious spread to enjoy during the holidays. I love fish and think it wold be wonderful opportunity to try it!
Deborah
Wow, never heard of this before but looks fabulous. Gonna send to sis to add to our holiday menu. Thanks for sharing.
Ambra Sancin
Hi Marisa. I love baccala mantecato. I overdosed on it as a child when my family and I went back to Italy (from Australia) in the mid 1960s and they served it on the ship nearly every day. That’s nearly 25 days of the dish for both the inward and outward journey! By the way, I was born in Trieste too (we both follow Jovina, so I saw your post recently). I’ve lived most of my life in Sydney, Australia but been back many times. I blog at ‘The Good the Bad and the Italian’ – occasional recipes, but mostly reminiscences, opinion, retro anecdotes and folk tales of everything Italian. Mmmmm, I feel a post about baccala and ship journeys coming up.
Marisa Franca
Thank you for stopping by — I’m looking forward to reading about your adventures.
Alicia@ eco friendly homemaking
This really looks delicious and easy enough that I think I can make it! lol
Eleonora
Ciao Marisa, my baccalà-twin!
I loved the memories of your family, so heartwarming. My father is from Chicago, Winnetka actually, but is now living in California.
A presto,
Eleonora
Marisa Franca
Ciao Elenora – Thank you for stopping by I’m looking forward to reading more about you and your dishes.
Alla prossima
Thistle
I wish you lived closer to me. 🙂 We could cook together. I don’t think I could make this without you. 🙂
Have a great day rock star!
k
Diane
Marisa,
I have never seen baccala prepared in this way. Even tho I do not care for fish, I might be able to eat this!! It really looks yummy. And serving it on polenta crostini or crackers (or a fresh baguette) makes it all the better!
Have a great day!
Marisa Franca
I think you’d like it — it doesn’t have that fishy taste or texture. Take care with all of that stuff on the roads.
Rosemary @anitalianinmykitchen
Hi Marisa, this looks so good, I will have to try it for sure instead of the usual baccala recipes. Beautiful flowers! Have a great day.
Marisa Franca
This is a great recipe — even the “little guys” loved it. The flowers are beautiful — my daughter bought those for me 🙂 I thought this would be a great way to preserve them.