Baccalà Mantecato (Creamed Stockfish)
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccala in Venice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mixing bowl
- Pot
- Refrigerator
- Stove
- Colander
- Slotted spoon
- Stand mixer
- Wooden spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 1⁄2 - 2 lb. dried stockfish
- 3 anchovy filets, chopped
- 1-2 cloves garlic, peeled and minced to a paste
- Sunflower oil
- Salt
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