Baccalà alla Vicentina

Ingredients

• 500g (1.1 lb) salted cod 500g (1.1 lb) salted cod
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 60ml (1/4 cup) extra virgin olive oil 60ml (1/4 cup) extra virgin olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon anchovy paste 1 teaspoon anchovy paste
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Soak the salted cod in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. 2.
   Drain the cod and cut it into large pieces.
3. 3.
   In a large pot, combine the milk and olive oil. Add the cod and bring to a gentle simmer over low heat. Cook for 20 minutes, until the cod is tender.
4. 4.
   In a separate pan, heat some olive oil and sauté the onion and garlic until translucent.
5. 5.
   Add the anchovy paste to the pan and cook for a minute, stirring well to incorporate.
6. 6.
   Transfer the cod to the pan with the onion mixture, gently breaking it into smaller pieces.
7. 7.
   Pour in the heavy cream and simmer for another 10 minutes, until the sauce thickens slightly.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Baccalà alla Vicentina hot, garnished with fresh parsley.

Treat your ingredients with care...

• Salted cod — Soaking the cod for 24 hours is crucial to remove excess salt and rehydrate the fish. Make sure to change the water every 6 hours for best results.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the sauce while simmering.
• Serve the Baccalà alla Vicentina with a side of creamy polenta to complement the flavors and textures.

Serving advice

Serve the Baccalà alla Vicentina hot, accompanied by a generous portion of creamy polenta. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the cod pieces on a bed of creamy polenta, drizzling the sauce over the top. Sprinkle with fresh parsley for an elegant touch.