Le Ricette

Vicenza-style Baccalà

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
210 min

DIFFICULTY
Medium

TYPE
Main course

ITALIAN REGION
Veneto

Tags

Medium, Braising, Stewed (stufato), Asking for forgiveness, Gift foods, Impress guests, Main course, 180 minutes, 30 minutes, Veneto, More than 1 hour, Milk, Stockfish, Winter

Ingredients for 4 people

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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Ingredients

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ORIGINAL INGREDIENT	ALTERNATIVE INGREDIENT	QUANTITY
Salt Packed anchovies	Anchovies in olive oil	1 ounce

Preparation 30 minutes preparation + 180 minutes cooking

Soak the stockfish for 24-36 hours. Carefully remove the spine and bones. Heat oil in a pan over medium heat and brown the onion with a pinch of salt.

Lower the heat and add the anchovies, crumbled in small pieces, and the chopped parsley.

Cut the stockfish into pieces, dredge in flour and sprinkle with grated cheese.

Pour the milk into the pan and add the stockfish. Simmer without mixing over low heat.

Cover with more milk, if necessary. Season with a pinch of salt and pepper and finish cooking.