Baccalà alla Vicentina
Salt cod, milk and patience
Baccalà alla Vicentina: rehydrated salt cod braised slowly with onions, anchovy, milk and Parmigiano until creamy, served with polenta.
- Prep
- 30 min
- Cook
- 4 hr
- Total
- 4 hr 30 min
- Serves
- 6 servings
Ingredients
- 2 lbs salt cod, soaked 48 hours
- 3 onions, thinly sliced
- 6 anchovy fillets
- 2 cups whole milk
- ½ cup grated Parmigiano-Reggiano
- 1 cup olive oil
- Flour, parsley, pepper
Instructions
- 01
Soak the cod. Change the water every 8 hours for two days until the fish is pliable and mildly salty.
- 02
Melt the onions. Cook onions slowly in olive oil for 30 minutes, then dissolve the anchovies into them.
- 03
Layer the pot. Flour the cod pieces, layer with onions, cheese and parsley, then cover with milk and oil.
- 04
Cook barely moving. Simmer on the lowest heat 3½ to 4 hours without stirring. Shake the pan occasionally.
Larry’s rule: Never stir it. Shake the pan instead — a spoon breaks the fish into shreds.