Saltcod Baccalà alla Vicentina - Mediterranean Recipe

Saltcod Baccalà alla Vicentina

🌍 Mediterranean, Italy (Vicenza) Difficulty: ●●●○○

Vicenza's relationship with salt cod dates to 1431 when sailor Pietro Querini was shipwrecked in Norway.

Ingredients

• 600g desalted stockfish or salt cod (soaked 48h)
• 500ml whole milk
• 1 onion thinly sliced
• 4 salted anchovies rinsed
• 1 cup grated Parmesan
• ½ cup olive oil
• parsley
• pepper

Method

1. Slicing — Slice fish into pieces. Layer in earthenware pot with onion and anchovies.
2. Mixing — Mix milk and oil, pour over fish. Sprinkle Parmesan and pepper.
3. Cooking — Cook covered on lowest possible heat for 4 hours — do not stir, only shake pot.
4. Serving — Serve over polenta.

Tags: desalted stockfish or salt cod, whole milk, onion thinly sliced, salted anchovies rinsed, grated parmesan · Source: Brittani's Almanac