Cheat's baccala mantecato with fennel oil

Name: Cheat's baccala mantecato with fennel oil
Yield: 6
Ingredients: 400g can cannellini beans, rinsed, drained; 15 marinated white anchovies in vinegar (boquerones), drained; 2 garlic cloves, crushed; Juice of 1 lemon; 1/3 cup (80ml) extra virgin olive oil; 1 cup (280g) thick Greek-style yoghurt; Fennel fronds and grissini, to serve; 1/4 cup (60ml) extra virgin olive oil; 2 tsp fennel seeds, toasted

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by Phoebe Wood

Oct 20, 2015

This cheat’s version of a classic Venetian cicchetti (bar snack) makes the perfect salty and creamy starter.

400g can cannellini beans, rinsed, drained
15 marinated white anchovies in vinegar (boquerones), drained
2 garlic cloves, crushed
Juice of 1 lemon
1/3 cup (80ml) extra virgin olive oil
1 cup (280g) thick Greek-style yoghurt
Fennel fronds and grissini, to serve

Fennel oil

1/4 cup (60ml) extra virgin olive oil
2 tsp fennel seeds, toasted

Method

1.

For fennel oil, heat oil and fennel seeds in a small saucepan over medium-low heat for 3 minutes or until fragrant. Remove from heat and set aside to cool.
2.

Whiz the cannellini beans, anchovies, garlic, lemon juice and oil in a food processor until very smooth. Whisk in the yoghurt to combine. Season. Spread onto a serving dish and drizzle with fennel oil. Top with fennel fronds and freshly ground black pepper. Serve with grissini on the side.