Traditional "baccalà mantecato" recipe without milk

Ingredients

• 500 g (1.1 lbs) of desalted salt cod

• 250 ml (1 cup) of extra virgin olive oil

• 1 garlic clove

• Freshly chopped parsley (optional)

• Salt to taste

• White pepper to taste

• Lemon juice (optional)

Instructions

1. Prepare the Cod:

   • Rinse the desalted cod under cold running water to remove any remaining salt.

   • Place it in a large pot with plenty of cold water and bring it to a boil. Cook the cod for about 20 minutes, or until it is tender.

   • Drain the cod and let it cool slightly. Remove the skin and any bones, then flake it into small pieces.

2. Whipping the Cod:

   • Transfer the cod to a large bowl or a food processor. Add the crushed garlic.

   • Begin to work the cod with a wooden spoon or a hand mixer, gradually adding the extra virgin olive oil in a thin stream. If using a food processor, run it at low speed while adding the oil slowly.

   • Continue mixing until you achieve a creamy, homogeneous consistency. If necessary, add a bit of salt and white pepper to taste.

3. Serving:

   • Transfer the whipped cod to a serving bowl. You can garnish it with freshly chopped parsley if desired.

   • Serve the baccalà mantecato with toasted bread or polenta.