Baccalà alla Vicentina - Italian Recipe

Baccalà alla Vicentina

🌍 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

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

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