Baccala alla Vicentina

Name: Baccala alla Vicentina
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 600g salt cod, soaked 48 hours; 500ml whole milk; 2 large onions, thinly sliced; 6 anchovy fillets; 100ml extra virgin olive oil; 50g parmesan, grated; 2 tbsp fresh parsley, chopped

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

Slowly caramelise onions in olive oil 30 minutes until golden.

Add anchovies and stir until dissolved into the onions.

Remove skin and bones from soaked cod, cut into large pieces.

Layer cod over onions in a wide pot.

Pour milk over to just cover, add parmesan and pepper.

Braise on lowest possible heat 4 hours without stirring.

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

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