Baccala mantecato

SERVES 6 // PREP TIME 20 MINS (PLUS SOAKING) // COOK 35 MINS

“Simple, classic, Venetian,” says Musarra. “Salt cod is a Venetian staple and the perfect way to start a meal as a snack with a drink. And the warm potato focaccia and a little grated bottarga take this to the next level.”

700 gm salt cod (see note), soaked in cold water and refrigerated for 3 days, changing water daily

500 ml (2 cups) light olive oil 1 small garlic clove, crushed Bottarga (see note), to serve Extra-virgin olive oil, to serve

Sliced warm potato (or plain) focaccia, to serve

1 Drain soaked salt cod and cut into 8cm-10cm pieces. Place in a saucepan, cover with fresh cold water and bring to the boil, then reduce heat to low-medium and simmer until tender (30-35 minutes). Drain well, cool slightly, then remove any bones, skin and sinew.

2 Place fish in a food processor with garlic and process until just smooth. Transfer to an electric mixer fitted with the paddle attachment. With the motor on medium, slowly add olive oil until emulsified (you may not need all the oil). If mixture splits, add a little hot water to emulsify, then continue adding oil until baccala is light and fluffy. Season to taste. Baccala can be made ahead and will keep, refrigerated, for up to a week.

3 To serve, spoon baccala onto serving plates or into dishes. Grate bottarga over the top and drizzle with a little extra-virgin olive oil. Serve with warm focaccia.

Note Salt cold is available from select fishmongers and may need to be ordered ahead. Agostino uses Pilu bottarga di Muggine, available online from essentialingredient.com.au. Wine suggestion 2017 Montesissa Emilio “Bonissima” Frizzante Malvasia, EmiliaRomagna.