BACALA ALLA VICENTINA
From jencathen 15 years agoIngredients
- Traditional Way: shopping list
- 2 lb dried cod shopping list
- 1 lb onions shopping list
- 4 cups (1 liter) extra-virgin olive oil; shopping list
- 3-4 anchoves shopping list
- 2 cups fresh milk shopping list
- flour shopping list
- 2 oz grated Parmesan cheese; shopping list
- minced parsley shopping list
- salt and pepper shopping list
- Easy Way: shopping list
- 2 lb codfish frozen and thawed or Fresh shopping list
- 1 lb onions shopping list
- 4 cups (1 liter) extra-virgin olive oil; shopping list
- 3-4 anchoves (you can leave out if you don't like) shopping list
- 2 cups fresh milk shopping list
- flour shopping list
- 2 oz grated Parmesan cheese; shopping list
- minced parsley shopping list
- salt and pepper shopping list
How to make it
- Traditional Way:
- Soak the dried cod, already beaten, in cold water, changing the latter every 4 hours for 2-3 days.
- Skin some of the dried cod, split the fish lengthwise, pick out fish-bone and all the bones. Cut it into square pieces, possibly the same size.
- Slice the onions finely, brown them with oil in a small frying pan.
- Get the salt out of boneless anchovies, chop them and add them to the onions.
- Finally, after putting out the fire, add some minced parsley.
- Dredge the stockfish pieces in flour, sprinkle them with a sauce made of onions - browned in oil - and lay them one by the other in a terra cotta or aluminium saucepan or in a pyrex dish ( on the bottom of which some spoonful of the afore-mentioned sauce will be poured in advance.
- Cover the fish with the rest of the sauce, add the milk, the grated parmesan cheese, salt and pepper. Pour the oil until all the pieces are completely covered, levelling them out. Cook on a very low flame for about four hours and a half, moving every now and then the saucepan in a circle, without ever stirring. The word in Venetian dialect that describes this phase of cooking is "pipare". Only experience will be able to define the exact cooking of dried cod, which may differ in consistency depending on the specimen.
- Serve it hot with sliced polenta: baccalĂ alla vicentina is also delicious after a 12-24 hours rest.
- Easy Method:
- Follow the same directions as above except you are skipping the 2-3 day soaking of dry cod.
- This version is very tasty as well and the one I make most often. The traditional way I make if we are having company because I want them to experience the traditional food that is steeped in lore.
People Who Like This Dish 3
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The Rating
Reviewed by 6 people-
Well this is a great post and got my 5 really quick as I am part Italian-Irish and have had this dish exactly as the traditional way I love it to but will try the easy way sometimes.
Have a great wee-end.
Queensilverqueen in Albany loved it -
Beautiful! Thanks for sharing!
waterlily in Joplin loved it
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