Baccala Mantecata

 In TasteHistory

Why not try your hands at one of our very own recipes produced in Vienna. Baccala Mantecata – Soak the Baccala for 3 days straight changing the water every day. Mash the baccala with a fork, adding olive oil, pepper and chopped parsley. Season to taste forming small balls of the creamy texture on whole wheat galletti. Enjoy with a cold crisp Austrian wine and salute the Maltese sailors that sailed down the Danube.

Photo by Russel Azzopardi

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