Polenta with baccalà mantecato
Do you need ideas for a perfect appetizer? Serve a mousse of salted cod on baked polenta as people use to do in one of the most beautiful cities in the world: Venice. The Venetians call their appetizers cicchetti (the Venetian version of the danish smørrebrød) and they are usually served with a glass of wine known as ombra.
A typical cicchetto is prepared with baccalà mantecato, a mousse of dried and rehydrated codfish, boiled and whipped with olive oil until light and airy.
Among other classical cicchetti there are: slides of squid ink polenta with baccalà mantecato, white polenta with cuttlefish and sarde in saor.
Baccalà mantecato is one of the most popular method to serve the baccalà in the North of Italy … let’s see the recipe!