Today I thought about another simple traditional recipe, with a delicate flavor, the Baccalà Mantecato.
You will need a few ingredients, and to speed up the preparation, you can use the salted codfish already soaked in water.
400g of salted codfish already soaked in water
50ml of liquid fresh cream
50ml of fresh whipped cream
150ml of milk
Extra virgin olive oil
A tablespoon of chopped parsley
A clove of garlic
The right amount of Salt and pepper
Toasted Bread for the serving
Place the salted codfish (already soaked) in the milk, in a heated pot over low heat.
Mix it slowly and let it boil for 10 minutes, until it is soft.
Drain the salted codfish and kept the warm milk for the final step.
Place the salted codfish in a blender, making sure to add gradually a bit of vegetable oil, then a bit of olive oil and the warm milk previously used.
Add a tablespoon of chopped parsley, salt, pepper and let cool the mixture.
At this point, making sure that you have previously cooled enough the mixture, whip the cream and add it to the mixture and stir gently.
You can taste the Baccalà Mantecato on toasted bread as in figure!
You can store the Baccalà Mantecato for a maximum of two days in plastic or glass sealed jar in the refrigerator.
And the wine?
For the Baccalà Mantecato I chose a Cruasé Oltrepò Pavese 2009 vintage, produced by Bruno Verdi.
The Cruasé is a Metodo Classico sparkling rosé, obtained by vinification of Pinot Noir at least 85%.
From the beautiful grain and fine and persistent bubbles, this Cruasé Bruno Verdi has an excellent flavor, good freshness, good length and structure.
On the nose, aromas of lemon, lime and citrus fruits in general.
The palate is soft and has a good mousse that favors pairing with our recipe!