Baccalà alla Vicentina

The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.

🌍 Italian, Veneto Difficulty: ●●●○○

Vicenza's salt cod, soaked for three days, then braised in milk with onions and anchovies until it falls into flakes. The long soak is not optional — underdone baccalà stays hard and over-salted. Stir gently; the fish should break apart on its own.

Ingredients

600g salt cod (baccalà), soaked 3 days
2 onions, sliced
4 anchovy fillets
500ml milk
Olive oil, parsley, grana padano

Method

Layering — Layer onions, anchovies, and cod in casserole.
Pouring — Pour milk and oil over; cover.
Cooking — Cook very slowly 4–5 hours without stirring.
Serving — Serve with polenta.

Tags: salt cod, onions, anchovy fillets, milk, olive oil · Source: Brittani's Almanac

Baccalà alla Vicentina - Italian Recipe