Name: Baccalà alla Vicentina (Salt Cod in the Vicenza Style)
Yield: Serves 4
Cuisine: Italian
Ingredients: 750 ml/1¼ pints/3 cups full-fat/whole milk; 4 salted anchovies, boned, washed and dried; 30 ml/2 tbsp chopped fresh flat leaf parsley; 1 garlic clove, chopped; 45 ml/3 tbsp extra virgin olive oil; sea salt; 45 ml/3 tbsp plain/all-purpose flour; 800 g/1¾ lb pre-soaked salt cod (see Cook’s Tip); 50 g/2 oz/¼ cup unsalted butter; 30 ml/2 tbsp sunflower oil; 250 g/9 oz onions, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

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