Baccala Alla Vicentina

Name: Baccala Alla Vicentina (Baccala Baked in Milk)
Yield: Serves 4
Cuisine: Italy
Ingredients: a small handful halved, pitted black or green olives, if you like; a small handful halved, pitted black or green olives, if you like; 2 tablespoons chopped parsley; 750 ml (26 fl oz/3 cups) milk; 5 tablespoons olive oil; flour, for dusting; 700 g (1 lb 9 oz) baccala (salt cod), soaked; about 6 large anchovy fillets in olive oil, drained & broken into pieces; about 6 large anchovy fillets in olive oil, drained & broken into pieces; 2 garlic cloves, chopped; 1 large white onion, halved & thinly sliced

Baccala Baked in Milk

Preparation info

Serves
4

Difficulty
Medium

Appears in

Venezia

By Tessa Kiros

Published 2008

About

Lidia says that this is mainly served as a second course with grilled polenta & grilled radicchio, so they have dolce (sweet), amaro (bitter) & polenta on the one plate, which is a perfect combination. You need a baking dish that can also go on the stovetop (mine measures 30 × 22 cm/12 × 8½ inches

Ingredients

Europe
Italy
Dinner
Pescatarian
Mediterranean

Ingredients

Method