- 2 lbs. dried cod
- 1 lb. onions, chopped
- 2 cloves garlic, chopped
- 6 oz. olive oil
- 8 anchovy fillets
- 1 bunch of parsley
- 2 tbs. flour and 2 tbs. grated Parmigiano mixed together
- 1 pint milk
How to make Baccala’ alla Vicentina:
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.
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.
Regional recipe from Veneto.