VENETO - Baccala alla vicentina
1h20 minutes
4 servings
INGREDIENTS
Codfish (or Italian baccala) 21oz
Onion 10oz
½ cup Viaggio extra virgin olive oil
1.7oz butter
1.7oz Viaggio grated parmesan
3 anchovy fillets
1 clove of garlic
1 tbsp chopped parsley
1 cup white wine
2 cups whole milk
Pepper to taste
Viaggio flour
DIRECTIONS
Slice onions thinly, heat a frying pan with Viaggio extra virgin olive oil and butter and leave them to dry for few minutes. Add the anchovies, garlic and parsley. Let them fry gently for few minutes, pour white wine and when it evaporates turn off the heat and keep the pan aside. Sprinkle the bottom of an oven tray with few tablespoons of sauteed onions. Cut the codfish into regular pieces, pour some flour and place it in the pan. Sprinkle with the remaining onions and cover everything with the remaining milk. Sprinkle with grated cheese and season with pepper and very little salt. Cook the cod in the oven at 320F for about 1 hour.
ENJOY!
