Name: Baccalà alla Vicentina (Creamy Baccalà as They Cook It in Vicenza)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 anchovy under salt, rinsed and filleted; or 2 anchovies under oil, well rinsed and dried; 1 tablespoon plus 1 teaspoon freshly grated Parmigiano-Reggiano cheese; 2 to 3 tablespoons all-purpose flour; 2½ cups milk; Freshly ground black pepper; Salt; 2 small white onions, sliced; 1¼ to 1½ pounds baccalà, preferably in fillets that are all the same size; 1 tablespoon plus ½ cup extra-virgin olive oil; 1 garlic clove, finely minced; 1 tablespoon unsalted butter

Preparation info

Serves
6

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Gianna Magri Bari, grandmother and grand cook who lives just outside Vicenza, is an expert on cooking baccalà alla vicentina, the traditional dish and glory of the city. This is her recipe. No matter how great her expertise, she wouldn’t let me leave without visiting Virgilio Scapin, who is the official head of the Stockfish (Baccalà) Confraternity in Vicenza as well as being a novelist and the owner of a wonderful bookstore.

Strange as it may seem, Italy, a

Ingredients

Europe
Italy
Main course
Pescatarian
Mediterranean

Method

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