• file:2635_baccala-mantecato.jpg

This dish is a cousin of brandade from Provence, France. It was an important article of commerce in Europe in the 10th century. The name "mantecato" comes from the process of mantecatura, which is an Italian word that means to whip or stir vigorously.






Skill level

Average: 4.5 (1 vote)


  • 400 g baccala (salt cod), skinless, boneless
  • 2 onions
  • 4 garlic cloves
  • 2 bay leaves
  • 1 cup white wine
  • 1 litre milk
  • parsley
  • 1 lemon
  • 20 ml extra virgin olive oil

Cook's notes

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.


Soaking time 2 hours

Soak the baccala for 2 hours. Drain and dust in flour.

Seal the baccala in a hot pan with olive oil.

Sweat the onions, garlic and bay leaves. Deglaze with the white wine. Add the milk and baccala. Simmer for 2 hours.

Drain the liquid and remove the bay leaves. When cold, create the "mantecatura" by beating with an electric mixer, using the paddle attachment, to break up the mixture and create a cream.

Add the parsley, lemon zest and juice.

Finally, add the olive oil, continuously beating, to attain a creamy consistency.