Baccalà mantecato, ricetta superbuona e facilissima

Soak the baccalà in water for 24-48 hours, changing the water several times to remove excess salt.

After soaking, drain and rinse the baccalà. Place it in a pot and cover with fresh water.

Bring the water to a boil, then reduce the heat and simmer for about 20 minutes until the fish is tender.

Remove the baccalà from the pot and let it cool slightly. Once cool, remove the skin and bones.

In a mixing bowl, combine the baccalà, minced garlic, lemon juice, black pepper, and salt.

Using a hand mixer or food processor, blend the mixture while slowly adding the olive oil until it reaches a creamy consistency.

Taste and adjust seasoning if necessary, adding more lemon juice or salt as desired.

Toast the baguette slices until golden brown.

Spread the baccalà mantecato mixture generously on each toasted baguette slice.

Garnish with chopped parsley and serve immediately.

Equipment Needed

Spice Level: