Mantecato: A Simple Guide to Making This Italian Ice Cream

Curious how a humble salted cod becomes a silky spread that steals the show? We’ll walk you through a friendly, step-by-step approach so you can make this classic at home with confidence and minimal fuss.

Born in Venice, this whipped cod spread is beloved for its light, creamy texture and clean seafood flavor. In this short guide we explain what the dish is, where it comes from, and why it pairs beautifully with grilled polenta or crusty bread.

We’ll cover simple ingredients and tools, clear timing tips so you’re never rushed, and the gentle technique that turns cod into a silky treat. You’ll learn how to soak and cook to avoid excess salt and how to emulsify with extra virgin olive oil for the signature sheen.

Expect practical swaps inspired by recipe venice traditions, quick serving ideas, and storage reminders to make the most of leftovers. By the end, you’ll feel ready to try this recipe and enjoy a timeless bit of Italian food at home.

What is mantecato? Clearing up cod vs. “ice cream” and the Venetian classic

A simple technique turns plain cod into a glossy, spreadable delight that shines with olive oil. This savory creation is a Venetian spread, not a frozen dessert, and the name comes from the Italian verb for creaming and whipping.

In Venice you may find the word “baccalà” used for dried, unsalted stockfish. Elsewhere in Italy, baccalà usually means salted cod. Dried stockfish needs soaking for 1–3 days to rehydrate. Salt cod requires desalting too, but the flavor and texture differ.

We’ll show a simple approach that works with either fish. Poaching variations include lemon and bay leaf, or the Jewish Venetian milk-and-water mix. Season lightly—garlic, pepper, and bay leaf—to support the sweet notes of the cod.

• Choose stockfish if you want firmer texture after soaking.

• Pick salted cod when you prefer the classic, slightly briny flavor.

With clear soaking times and gentle emulsifying, this dish becomes a reliable recipe for home cooks seeking a true Venetian bite.

Ingredients, tools, and time you’ll need

Let’s lay out the short shopping list and the kitchen helpers so you can plan the work and the wait. Gather good-quality salt cod, fresh spices, and a bottle of extra virgin olive to get the classic sheen.

Key ingredients

Choose salt cod or pre-soaked stockfish. For poaching use milk, a bay leaf, smashed cloves of garlic, and whole peppercorns. Reserve some cooking milk to adjust the texture later.

Tools that make it easier

A stand mixer with a paddle gives even shredding. A food processor is fast but can over-puree. A wooden spoon is traditional and controlled.

Timing overview

Plan 2–3 days of soaking, changing water at least twice daily. Cook rehydrated pieces in milk until they flake—about 15 minutes, depending on size. Emulsifying takes a few active minutes.

How to source baccalà and extra virgin olive oil in the United States

Sourcing good baccalà and oil is about knowing where to look and what to ask. We want you to feel confident when you shop, so we suggest practical stops and simple checks.

Where to buy stockfish, salted cod, or fresh cod

In many U.S. cities you may find pre-soaked stockfish at Italian markets. These are handy when you want to skip the soak and get cooking right away.

Look for salted cod at fish counters and specialty stores. Check that it smells clean, feels firm, and has even salt distribution.

If only fresh cod is available, save it for other recipes—fresh fish doesn’t behave like baccalà once soaked. Ask the fishmonger about origin and the grade of the cod fish.

Picking the right olive oil and transport tips

Choose an extra virgin olive or clearly labeled virgin olive oil you’d enjoy on salads. Look for balanced fruitiness and medium pepper—a good oil lifts simple food.

Bring questions to the counter, buy small to test, and keep fish cold on the trip home. Stock up on bay leaves, peppercorns, and good bread so you’re ready for a weekend batch.

Rehydrate and desalt the baccalà for best flavor

A careful soak and frequent water changes turn briny salt cod into a mild, tender base. We’ll guide you through a safe, reliable desalting routine so the fish keeps its texture and loses harsh salt.

Rinse the salt cod under running water to remove surface crystals. Then fully submerge the fish in cold water and refrigerate for 2–3 days. Prop the fillet so the dissolved salt settles beneath it, not against the skin.

• Change the water least twice daily to pull salt steadily from the flesh.

• Taste a bit of the soaking water after two days; if it’s still very briny, change water and soak longer.

• Keep everything cold for food safety and texture.

After soaking, rinse again and cut the cod into 2–3-inch pieces. Pat dry lightly before cooking so the poaching liquid stays flavorful and not diluted.

Cook the fish gently: bring to a light simmer, then flake

To keep the cod tender, we milk-poach it gently with simple aromatics and steady, low heat. Nestle the rehydrated pieces in a pot and cover with milk. Add smashed raw garlic, a handful of peppercorns, and a bay leaf for subtle flavor.

Bring light heat up just to a bring to a light simmer over medium-low. Do not let the milk bubble hard; rapid boiling will toughen the flesh and cloud the liquid. Cook fish until it flakes with light pressure—about 10–15 minutes, depending on piece size and thickness.

Skim any foam so the poaching water (milk) stays clear and clean-tasting. Reserve roughly 1/2 cup of that poaching liquid; this gold will help adjust texture when you add oil later.

Drain the pieces, discard the bay leaf and peppercorns, but keep the softened garlic to fold back for gentle sweetness. Let the fish cool briefly, then check carefully for pin bones and any silver skin. Remove stray bones so the spread is perfectly smooth.

Handle the flaked cod gently to preserve moist flakes that will emulsify beautifully. Keep seasoning minimal now—a light pinch of pepper is fine; we wait to salt until after mixing. Watch the minutes, not just the look, so you don’t overcook and dry out the cod.

Mantecato

This stage is where warm flaked cod meets steady whisking and a slow pour of oil to become one cohesive spread. Transfer the warm flakes and the softened garlic to a stand mixer fitted with a paddle. Start on low so the fish breaks down gently.

Emulsifying with extra virgin olive oil

With the mixer running, drizzle olive oil in a very slow, steady stream. The gradual pour builds a stable emulsion and gives a glossy finish.

If the mixture feels tight, add the reserved poaching liquid, one tablespoon at a time. Stop when the spread is supple, not loose.

Tools and texture: mixer, spoon, or processor

A stand mixer is fast and consistent. A wooden spoon is traditional and gives you control over the consistency.

A food processor or processor is quicker but can over-puree. Aim for a rustic whipped texture with small shreds for character.

Seasoning wisely

Taste before you add salt; proper desalting often means little or none is needed. Brighten with a squeeze of lemon, a touch of minced raw garlic, and a twist of pepper to finish.

• Start mixing low, then slowly drizzle olive oil.

• Scrape the bowl so no flakes are left behind.

• Stop when shreds are cohesive and airy to preserve texture.

Dial in the texture and consistency

Dialing in the right mouthfeel takes just a few careful additions and patience. We want a cod spread that is creamy yet structured. It should mound on a spoon and swipe cleanly on crostini.

If the mixture seems dry, add reserved poaching milk or a spoon of fish water one tablespoon at a time. Pause between additions so the emulsion can absorb the liquid. This simple time investment saves you from a runny result.

Avoid over-processing. A food processor or processor gives a very smooth puree quickly. For a rustic texture, use brief pulses and finish by hand with a paddle or spoon.

• Aim for creamy but structured consistency; it should hold shape on warm bases.

• Add a teaspoon to a tablespoon of reserved milk or fish water as needed.

• Break large pieces by hand rather than blitzing the whole batch.

• Watch the minutes of mixing; too long makes the spread gummy.

Taste last for salt. Add a touch more oil if you want extra silkiness, but keep additions small so the cod flavor stays front and center.

How to serve baccalà mantecato

A few small touches turn this soft cod spread into a show-stopping starter for any gathering. We keep the presentation simple so the flavor and texture do the work.

Classic Venice: polenta crostini, toasted bread, grissini

Spread baccala mantecato onto warm polenta crostini for a creamy-meets-crispy bite. Slices of baguette and grilled white polenta are both perfect bases.

Offer toasted bread and slender grissini at the table for variety and easy scooping. Keep portions modest; a little cod spread goes a long way on toasted bread.

Finishing touches: drizzle and herbs

Right before serving, drizzle olive oil over the top to add aroma and a glossy finish. A light drizzle olive brightens the surface and revives the texture if made ahead.

Add chopped parsley or chives for freshness and a pinch of white pepper or nutmeg to lift the aromatics. A small squeeze of lemon or a dusting of grated lemon zest works well too.

Pairings and occasions: sparkling wine and aperitivo vibes

Present a small bowl of this cod spread with toasted bread, citrus wedges, and crisp endive or fennel for a lighter option. The dish pairs beautifully with chilled, dry sparkling wine for a warm-weather aperitivo.

Keep one bottle of good virgin olive on hand and a warm batch of baguette so guests can help themselves to the perfect bite.

Bring it to the table

We’ll keep this simple so your baccala mantecato shines. Plan 2–3 days of soaking with regular water changes, then poach until the cod flakes—about 10–15 minutes at a bring light simmer in milk with garlic, peppercorns, and bay leaf.

Remove pin bones and any silver skin, then transfer warm flakes to a mixer. With the machine running, slowly stream in extra virgin olive oil until glossy. Taste and add salt only at the end. If needed, loosen with reserved fish water a spoon at a time.

Plate the spread in a shallow bowl, drizzle olive for shine, and serve with toasted bread or polenta rounds. For make-ahead, cover and chill; stir in a teaspoon of oil before serving to refresh texture. This recipe turns careful cooking and a few minutes of finishing into a welcoming, Italian-inspired dish we hope you’ll love.