Baccalà mantecato with Polenta | Consorzio Tutela Prosecco DOC
Amongst the many Italian recipes using baccalà one stands out: the Venetian mantecato. Click here to discover the recipe!
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Cooking tools:
- Stove
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Skillet
- Plate
Ingredients
- 300 gr of cooked baccalà (steamed or poached)
- 50 ml of whole milk
- 50 ml of double cream
- 300 ml of extra virgin olive oil
- Salt
- pepper
- 1 lt of water
- 300 gr of polenta flour
- 50 gr of unsalted butter
- 50 gr of grated Grana Padano cheese
- Olive oil to grease the pan
- Pickled red onion
- Chopped chives
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