Shopping ListRecipe: Vicenza-style Baccalà
Ingredients for 4 people
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- 1 pound stockfish (dried unsalted fish
- primarily cod)
- 1 cup milk
- ½ cup onion
- 5 1/2 tablespoons extra virgin olive oil
- 1 ounce salt-packed anchovies
- 2 teaspoons parsley
- ½ cup flour
- grated Parmigiano Reggiano to taste
- salt and pepper to taste
Vicenza-style Baccalà
di Academia Barilla
210 min
Medium
Main course
Veneto
1 pound stockfish (dried unsalted fish
primarily cod)
1 cup milk
½ cup onion
5 1/2 tablespoons extra virgin olive oil
1 ounce salt-packed anchovies
2 teaspoons parsley
½ cup flour
grated Parmigiano Reggiano to taste
salt and pepper to taste
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| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| Salt Packed anchovies | Anchovies in olive oil | 1 ounce |
Wine pairing
The dish tends toward sweetness and has good aromas. The wine recommended is a white wine that is not too dry and effervescent, with a good bouquet of fresh flowers. Prosecco di Valdobbiadene.
Chef's Tip
The saucepan with the stockfish must never be covered because the use of a lid could darken the fish. The oil must be abundant and the heat low because the fish is not supposed to fry but lightly simmer. It is preferable not to stir it because the pieces tend to break apart. All you have to do is shake the saucepan from side to side. Note: in the northeastern region of Italy stockfish is called baccalà. In the rest of Italy the term baccalà means salt cod, while stockfish is dried cod.
Wine pairing
The dish tends toward sweetness and has good aromas. The wine recommended is a white wine that is not too dry and effervescent, with a good bouquet of fresh flowers. Prosecco di Valdobbiadene.
Chef's Tip
The saucepan with the stockfish must never be covered because the use of a lid could darken the fish. The oil must be abundant and the heat low because the fish is not supposed to fry but lightly simmer. It is preferable not to stir it because the pieces tend to break apart. All you have to do is shake the saucepan from side to side. Note: in the northeastern region of Italy stockfish is called baccalà. In the rest of Italy the term baccalà means salt cod, while stockfish is dried cod.
