(CNN) : This appetizer, from the “The Tucci Cookbook,” is best served warm on toasted bread that has been rubbed with garlic or on a slice of grilled polenta. Stanley Tucci recommends pairing this spread with a sparkling, full white wine or a light red.
Makes 6 to 8 servings
Ingredients
1 pound salted cod
2 cups milk or heavy cream plus more as needed
3 cloves garlic
1 Idaho potato (about 10 ounces), peeled, cut in half and sliced
3/4 cup extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons freshly grated Parmesan
Freshly ground black pepper
Instructions
- Soak the cod in a large saucepan filled with cold water for 24 hours, changing the water three times during this period.
- Drain the cod and return it to the saucepan. Add the milk, which should cover the fish (add additional milk if necessary), 2 garlic cloves and the potato. Bring to a boil, cover and simmer until the potato is tender when pierced with a knife, 20 to 25 minutes.
- Drain the fish, reserving ¼ cup of the soaking liquid, the potato and the garlic. Remove and discard all the bones from the cod.
- Puree the cod in a food processor along with the reserved liquid, potato, garlic and remaining 1 garlic clove. With the food processor running, add the olive oil in a steady stream and process until smooth. Stir in parsley and cheese, season with pepper, and serve immediately.
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