Baccalà alla vicentina

Baccalà alla Vicentina is a typical dish from Veneto, precisely from Vicenza, that is prepared with baccalà, or soaked stockfish. It is a recipe that requires patience and time to make. Here is the recipe for Baccalà alla Vicentina for 4 people:

Ingredients

• 600 g of soaked and desalted baccalà
• 1 medium-sized white onion
• 60 g of extra virgin olive oil
• 50 g of butter
• 40 g of white flour
• 60 g of grated Parmesan cheese
• 750 ml of whole milk
• 4 anchovy fillets in oil
• Chopped parsley to taste
• Salt and pepper to taste

Preparation

1. Start by cutting the desalted baccalà into pieces of about 4-5 cm in size after having dried it thoroughly and lightly floured it.
2. In a large pan, sauté the finely chopped onion in the oil and half of the butter until transparent.
3. Add the pieces of baccalà and let them brown slightly on both sides.
4. Meanwhile, in another pan, melt the other half of the butter and incorporate the drained anchovies, allowing them to dissolve completely.
5. Once the baccalà is browned, add the butter and anchovy mixture over it. Season with salt and pepper.
6. Proceed by adding hot milk until it covers the baccalà, then let it cook on very low heat for at least 3-4 hours, adding milk if necessary and being careful not to break the pieces.
7. At the end of cooking, add the grated Parmesan cheese and let a cream form around the fish.
8. Before serving, sprinkle with chopped parsley.

Remember to never stir the baccalà with a spoon during cooking; instead, gently move the pan to avoid sticking.

Curiosity

Baccalà alla Vicentina is traditionally accompanied by white or yellow polenta. Moreover, it is recommended to prepare it also the day before, so that the flavors can blend well together, improving the taste of the dish. The secret to a good Baccalà alla Vicentina lies in the long cooking time on a very low flame and in the use of good extra virgin olive oil.