Description
Baccalà alla vicentina is a traditional Italian dish from the Veneto region, featuring salted cod cooked slowly with onions, milk, and anchovies, resulting in a creamy and flavorful preparation.
Ingredients
Scale
- 500g salted cod (soaked and desalted)
- 2 onions, thinly sliced
- 100ml extra virgin olive oil
- 50g butter
- 200ml whole milk
- 4 anchovy fillets
- 2 tbsp flour
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Soak the salted cod in water for 48 hours, changing the water every 8 hours.
- Remove the skin and bones from the cod, then cut it into large chunks.
- In a large pan, heat the olive oil and butter over medium heat.
- Add the sliced onions and cook until soft and golden.
- Add the anchovy fillets and stir until they dissolve.
- Dust the cod pieces with flour, then add them to the pan.
- Pour in the milk and simmer on low heat for about 2 hours, stirring occasionally.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- Desalting the cod properly is crucial for the dish’s flavor.
- Serve with polenta for an authentic experience.
- Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 48 hours (soaking)
- Cook Time: 2 hours
- Category: Main dish
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Baccalà alla vicentina, Italian cod dish, Venetian cuisine, salted cod recipe