Baccalà alla Vicentina
Ingredients
- 800 gSalted cod (desalted for 48h and patted dry)
- 3 pcYellow onion (finely sliced)
- 4 pcEuropean anchovy (fillets to melt)
- 500 mlWhole milk
- 250 mlExtra virgin olive oil
- 50 gWheat flour (for dredging)
- 50 gParmesan cheese (grated)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchBlack pepper ground
- 800 gStockfish (Stoccafisso) (rehydrated for 48 to 72 hours and cleaned)
Method
A fish dish with pearly flakes slow-cooked in a milk and olive oil emulsion. The aroma of melted onions and anchovies promises a creamy sauce that coats the back of a spoon.
- 1
Finely slice the yellow onions. In a skillet, sauté them with olive oil until translucent. Add the anchovies and crush them with a fork so they melt completely into the fat.
- 2
Cut the rehydrated stockfish (stoccafisso) into large, regular pieces. Dredge them in wheat flour to coat lightly. Shake off the excess flour.
- 3
In a heavy-bottomed pot, spread a layer of the onion-anchovy mixture. Place the stockfish pieces on top. Sprinkle with parmesan and chopped flat-leaf parsley.
- 4
Cover with the whole milk and the remaining olive oil. The liquid should just reach the top of the fish. Cook over very low heat, without ever stirring, for about 4 hours. The liquid should barely simmer (making the 'pipare' sound).
- 5
The sauce should be thick and bound by the flour starch and the fat. The fish flesh should be extremely tender. Adjust the seasoning with black pepper.
Frequently asked questions
How do you get this dish right?
- Never stir the pot during cooking; simply shake it by the handles to prevent the fish from sticking.
- Cooking is finished when the oil rises to the surface and the milk has formed a thick cream.
How long does this dish keep?
Baccalà is even better reheated the next day. Keep for 3 days in the fridge in an airtight container.
