This creamy, salty spread is enjoyed over special holidays in Italy, such as Easter or Christmas. It's labour and time intensive, but the deep, rustic flavours you get at the end are worth it. Serve baccala mantecato with a good crusty bread, crackers, crostini or vegetables.
- 115 g salt cod fillet
- 115 g fresh cod fillet (optional, replace with salt cod if not using)
- 1 large pink eye potato, skin on
- 5 cups whole milk
- 1 onion, chopped
- 1 bay leaf
- ¾ cup evo
- 1 tbsp anchovy paste
- 4 tbsp unsalted butter, melted
- sea salt and black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.