Baccalà Mantecato

Ingredients

200g of polenta, instant

600g of salt cod fillets, or stockfish, pre-soaked

1l milk

10 black peppercorns

1 bay leaf

250ml of extra virgin olive oil

salt 

black pepper

chopped parsley, to serve

How to Make

1.Cook the polenta according to the manufacturer’s instructions and spread on to a baking sheet lined with a sheet of baking paper

2.Place another sheet of baking paper on top, followed by another baking tray. Squeeze together gently to flatten the polenta then place a heavy saucepan on top to weigh it down. Leave to cool completely

3.Place the fish in a saucepan with the milk, peppercorns and bay leaf. Bring to the boil and simmer very gently for about 10 minutes. Take off the heat, cover and leave for another 10 minutes

4.Remove the fish from the milk and then mash it into flakes with a fork, removing the skin and any bones that remain

5.Place the fish in a food processor with 2–3 tablespoons of the milk. Pulse until it forms a paste

6.On low speed, add the oil little by little as if making mayonnaise. When you've used all of the oil the baccalà should have a light and fluffy consistency

7.Taste and adjust the seasoning as required. If you used salt cod, you probably won’t need to add any salt. Leave to cool, garnish with a little parsley, then keep in the fridge until ready to serve

by Luca Marchiori