From the lovely city of Vicenza comes this famous dish, considered by many to be the very best way to enjoy the real pleasures of baccalã or salt cod. In some versions of this ancient recipe, raisins or currants are added to the dish with the onions, or they are mixed into the oil with the anchovies, garlic and parsley towards the end of cooking. Like many other dishes of its kind, baccalÃ cooked this way always tastes better when it is left to cool and then reheated at a later date, and is traditionally served on top of white polenta.
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