Title: BACCALA ALLA VICENTINA (VICENZA-STYLE COD)
Categories: Seafood, Main dish, Italian
Yield: 4 servings
1 lb Stockfish (dry cod)
2 Fresh anchovies, unsalted
-skinless and boneless
2 cl Garlic, chopped
Salt (very little)
1/4 tb Parmigiano-Reggiano
- fresh grated
1 1/4 c Onions, sliced
1 c Milk
2 c Extra virgin olive oil
Fresh ground black pepper
Cod should be cleaned, skinless and boneless. Anchovies should be fresh or
defrosted frozen
Saute onions in oil until transparent.
if using salted stockfish, pre-soak in cold running water for at least 24
hours, and wash pieces individually every 8 hours.
In a bowl, mix the parsley, garlic and anchovies. With a fork, spread some
of the mixture on each piece of fish, sprinkle with cheese and roll up.
Slice rolls into pieces about 1 1/2 inches wide and coat in flour mixed
with a little cheese and pepper. Shake off excess.
Place fish bits in an oiled shallow roasting pan and cover with sauted
onions. Season with salt and pepper, add milk and bake in oven preheated to
140C(275F) for 4 hours, turning fish occasionally and adding oil if
necessary. Remove from oven, top with more parsley and serve immediately.
