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Venetian Cicchetti with Baccalà Mantecato on Grilled Polenta Crostini
The crowning Venetian bàcaro wine bar delicacy: salted cod simmered in milk and whipped vigorously with olive oil into a cloud-like velvety mousse, served over crisp grilled polenta crostini.
Prep
20 min
Cook
30 min
Total
50 min
Ingredients
servings
6
- Salt cod (baccalà) soaked and desalted for 48 hours500 g
- Whole milk for simmering400 ml
- Water300 ml
- Delicate extra virgin olive oil120 ml
- Garlic clove smashed1 clove
- Chilled firm polenta cut into rectangular slices400 g
- Fresh flat-leaf parsley minced15 g
- Ground white pepper1 pinch
Preparation Steps
1
Simmer soaked baccalà in milk and water with garlic for 20 minutes until tender. Drain, reserving a few spoonfuls of liquid, and carefully remove any skin and bones.
2
Place warm fish in a bowl and whip vigorously with a wooden spoon or mixer, drizzling in olive oil gradually like mayonnaise until transformed into a fluffy, white, spreadable mousse. Season with white pepper.
3
Grill slices of cold firm polenta on a hot ridged grill pan until charred and crisp on both sides. Mound a generous quenelle of baccalà mantecato onto each hot crostino, garnish with parsley, and serve immediately.
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Nutrition Facts
per servingCalories
320
Protein
24g
Carbohydrates
18g
Fat
16g
Allergens
FishMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
