Italian Recipes
BACCALA' ALLA VICENTINA

BACCALA' ALLA VICENTINA

Dried Cod Stewed in Milk

How to make the Dried Cod Stewed in Milk:

Soften the dried cod by beating it with a mallet, and then place it in water for at least 3 days. When ready, prepare in the following way: make a soffritto with the onions and garlic browned in 2 tbs. olive oil. Add the anchovies and parsley and cook on low flame for 5 more mins. Remove from heat and set aside.

Split open the cod and dust it with flour and Parmigiano, then spread 1/2 of the soffritto on it. Fold the fish closed and cut the cod across into pieces about 2-in. long. Roll the pieces of cod in the rest of the flour and cheese then place in a baking dish, preferably made of terracotta.

Sprinkle the rest of the soffritto over the top, drizzle with remaining oil and cover with milk. Cover the pot and cook over low heat for 3 hours, shaking the dish occasionally.

Baccala alla Vicentina is better if left to sit for a day after cooking and then re-heated.

Note:
In Veneto dried cod is called salt cod (baccala), thus creating some confusion as to what type of fish to use. In this recipe, dried cod must be used.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM