Baccalà alla Vicentina

• For 4 people
• Preparation time : 120 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Baccalà alla Vicentina
  • Dried salted cod (soaked for 2-3 days, changing water frequently) : 800 grams
  • Milk : 500 ml
  • White flour : 50 grams
  • Grated Parmesan cheese : 50 grams
  • Extra virgin olive oil : 100 ml
  • Onion : 1
  • Butter : 50 grams
  • White wine : 100 ml
  • Salt : to taste
  • Black pepper : to taste
  • Nutmeg : to taste

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Baccalà
• Soak the dried salted cod in water for 2-3 days, changing the water frequently to remove excess salt.
• Cut the cod into large pieces and place them in a pot with milk. Cook over low heat for about 20 minutes until the fish is tender.
• Remove the cod from the milk, pat dry, and coat with flour and grated Parmesan cheese.
• Prepare the Sauce
• In a separate pan, sauté finely chopped onion in olive oil and butter until translucent.
• Add white wine and let it simmer until the alcohol evaporates.
• Place the cod in a baking dish, cover with the onion and wine sauce, and sprinkle with salt, pepper, and nutmeg.
• Bake
• Preheat the oven to 180°C (350°F).
• Bake the Baccalà alla Vicentina for about 30-40 minutes until the top is golden brown and crispy.

Tips

• Make sure to change the water frequently while soaking the cod to remove excess salt.
• Serve Baccalà alla Vicentina with polenta or crusty bread to soak up the delicious sauce.

Information

• Baccalà alla Vicentina is a traditional dish from the Veneto region of Italy, specifically from the city of Vicenza.
• This dish is a perfect blend of flavors from the sea and the land, making it a unique and delicious recipe.