Name: Whipped Salt Cod Spread
Total time: 1 d 55 min
Cuisine: Italian
Ingredients: 1 pound salt cod , checked for bones and rinsed thoroughly; ½ onion , cut into 1-inch pieces; 1 celery rib , cut into 1-inch pieces; 3 garlic cloves , peeled and smashed; 2 tablespoons minced fresh parsley , stems reserved; 1 bay leaf; 2 cups whole milk; ½ cup extra-virgin olive oil; ⅔ cup heavy cream; Salt and pepper

Why This Recipe Works

There are said to be upwards of 150 dishes featuring baccalà in the Veneto, and one of the most beloved is baccalà mantecato—literally, creamed cod. The preserved cod is soaked to remove salt and then cooked in milk to tenderize before being whipped with olive oil to create a luscious, creamy spread. A sachet of aromatics added to the cooking liquid imparted a delicate sweetness that balanced the salty cod. Pureed in the food processor, the cod became creamy without losing its texture entirely. You can find salt cod in most fish markets and some well-stocked supermarkets. It is shelf stable and typically packaged in a wooden box or plastic bag.

Before You Begin

Be sure to change the water when soaking the salt cod in step 1, or the spread will taste unpalatably salty. This dish is traditionally served on small pieces of Polenta grigliata (opposite), but it can also be served on crostini or with crudités.

Instructions

Submerge salt cod in large bowl of cold water and refrigerate until cod is soft enough to break apart easily with your fingers, about 24 hours, changing water twice during soaking.

Wrap onion, celery, garlic, parsley stems, and bay leaf in piece of cheesecloth and secure with kitchen twine. Drain cod and transfer to large saucepan along with cheesecloth bundle, milk, and 2 cups water. Bring to simmer, then reduce heat to low, cover, and simmer gently until cod begins to flake apart when gently prodded with paring knife, about 30 minutes.

Discard cheesecloth bundle. Drain cod, spread evenly over large plate, and let cool completely. Pulse cod in food processor until coarsely chopped, about 8 pulses. With processor running, slowly add oil, then cream and process until mixture is smooth and lightly whipped, about 1 minute, scraping down sides of bowl as needed. Add minced parsley and pulse until combined, about 4 pulses. Season with salt and pepper to taste. Serve at room temperature or chilled. (Spread can be refrigerated for up to 2 days; bring to room temperature and vigorously stir to recombine before serving.)