Baccalà Alla Vicentina

Dry Salt Cod

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

The virtues of this excellent dish have been sung by a well-known poet of Vicenza, Adolfo Guiriato, who calls it a “real masterpiece” It is a typical local dish and belongs essentially to Vicenza.


  • 2 lbs. of dry salt cod
  • 5 or 6 large onions
  • 3 or 4 cloves of garlic
  • 6 anchovies, oil, butter, milk, cinnamon, salt and pepper.


Chop the onions, garlic and parsley, and pound the anchovies in a mortar. Put them in a saucepan with the oil and butter and, when the onion is quite soft, add the fish and season with salt, pepper and grated cinnamon. Cook for about 20 minutes, cover with a little hot milk and simmer for 1 to 1½ hours.