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Baccala alla Vicentina
Vicenza's extraordinary dried salt cod slowly braised in milk with onions and anchovies until creamy.
Total time
270 min
Prep
30 min
Cook
240 min
Difficulty
hard
Cuisine
Italian
gluten-free
Ingredients
600gsalt cod, soaked 48 hours
500mlwhole milk
2large onions, thinly sliced
6anchovy fillets
100mlextra virgin olive oil
50gparmesan, grated
2 tbspfresh parsley, chopped
Instructions
1
Slowly caramelise onions in olive oil 30 minutes until golden.
2
Add anchovies and stir until dissolved into the onions.
3
Remove skin and bones from soaked cod, cut into large pieces.
4
Layer cod over onions in a wide pot.
5
Pour milk over to just cover, add parmesan and pepper.
6
Braise on lowest possible heat 4 hours without stirring.
7
Serve with soft polenta and scatter with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
806
Protein
104.3g
Fat
34.6g
Carbs
12.1g
Fiber
1.2g
Sodium
10972mg
Reviews
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★★★★★
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