Baccala in the Vicentina Style, Baccala alla Vicentina

Baccala in the Vicentina Style, Baccala alla Vicentina

Baccala in the Vicentina Style, Baccala alla Vicentina.   For all of you baccala lovers in the world, this is one of the best baccala dishes ever.   Baccala is a regionally interpreted dish.   Throughout Italy you will find many different preparations and interpretations  of dried salt cod or baccala.  This recipe, my updated version, is inspired by the original from the Confraternita del Baccala Alla Vicentina.  My version, a little lighter, uses less olive oil and the sardines are replaced with anchovies.  Very easy to prepare, all this dish needs is time to cook slowly and gently for a minimum of four hours.  Baccala in the Vicentina Style, Baccala alla Vicentina.  Let’s Cook!

Below in my “Shop the blog”,  are some items that can be used for this recipe!




 

Baccala in the Vicentina Style, Baccala alla Vicentina
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Baccala in the Vicentina Style, Baccala alla Vicentina

One of the best Baccala recipes ever in the Vicentina style.

Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8
Author whatsmickeycooking

Ingredients

  • 2 lbs Baccala, salt cod ready to prepare, re-hydrated.
  • 3/4 lbs Chopped yellow onions
  • 1- 1 1/2 cups Extra virgin olive oil
  • 4 Anchovy fillets
  • 1/2 cup White flour
  • 2 1/2 cups Whole milk
  • 1/2 cup Imported parmesan cheese
  • 1/4 cup Chopped fresh flat leaf parsley
  • Salt and Pepper to taste

Instructions

  1. In a non-stick skillet, add 1/2 cup of olive oil and all the chopped onions, saute on a very low heat for about 15-20 minutes, after about 10 or 15 minutes add the anchovies  to the onions, break up the anchovies and mix well.  The onions should become transparent and soft, pay close attention not to burn the onions.

  2. Cut the baccala into 2-3" wide slices,  coat them with the flour, set aside.

  3. In a heavy bottomed skillet with lid large enough to hold the baccala, spread 1/2 of the cooked onions along the bottom of the skillet, carefully place the baccala upon of the onions, in one layer.

  4. Pour the milk into the skillet on top of the baccala, add the parmesan cheese, parsley, salt and pepper.  Cook on a VERY low heat for at least 4 hours.  (If your burners cook irregular or not low enough you might want to use a heat diffuser plate)

  5. It is important NOT to stir the baccala from the bottom of the pan,but gently move the pieces in a clockwise direction during the cooking process.  

  6. After cooking for 4 hours, the sauce will have thickened darker,  the baccala will be soft.  Adjust salt and pepper.  Serve hot with polenta (instant works).  This is a dish that even tastes better cooked a day in advance

    Baccala in the Vicentina Style, Baccala alla Vicentina

 

Buon Appetito!

Mickey

This dish is a great addition as one of the seven fish for the Christmas Eve Seven Fish dinner

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