Baccalà Alla Vicentina

Name: Baccalà Alla Vicentina (Dry Salt Cod)
Cuisine: Italy
Ingredients: 6 anchovies, oil, butter, milk, cinnamon, salt and pepper.; 6 anchovies, oil, butter, milk, cinnamon, salt and pepper.; 6 anchovies, oil, butter, milk, cinnamon, salt and pepper.; 6 anchovies, oil, butter, milk, cinnamon, salt and pepper.; 6 anchovies, oil, butter, milk, cinnamon, salt and pepper.; 6 anchovies, oil, butter, milk, cinnamon, salt and pepper.; 5 or 6 large onions; 3 or 4 cloves of garlic; 2 lbs. of dry salt cod; 6 anchovies, oil, butter, milk, cinnamon, salt and pepper.

Dry Salt Cod

Preparation info

Difficulty
Easy

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.

Ingredients

2 lbs. of dry salt cod
5 or 6 large onions
3 or 4 cloves

Europe
Italy
Fish course
Gluten-free
Pescatarian

Method

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.