VENETO - Baccala alla vicentina
SKU:
Baked Codfish with Onions and Parmesan
Total Time: 1 hour 20 minutes
Servings: 4
Preheat: 320°F
Ingredients
- 21 oz codfish (or Italian baccalà), soaked and desalted if salted
- 10 oz onions, thinly sliced
- ½ cup Viaggio extra virgin olive oil
- 1.7 oz butter
- 1.7 oz Viaggio grated Parmesan
- 3 anchovy fillets
- 1 garlic clove, minced
- 1 tbsp chopped parsley
- 1 cup dry white wine
- 2 cups whole milk
- Pepper, to taste
- Viaggio flour, for dredging
Instructions
- In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions and cook until softened. Stir in the anchovy fillets, minced garlic, and parsley. Sauté for a few more minutes until fragrant. Pour in the white wine and simmer until it evaporates. Remove from heat and set aside.
- Lightly flour the codfish pieces. In a baking dish, spread a few tablespoons of the onion mixture on the bottom. Arrange the codfish pieces in the dish, then top with the remaining onion mixture.
- Pour the milk over the cod until it’s mostly covered. Sprinkle with grated Parmesan, a pinch of pepper, and a small amount of salt (if needed, depending on the saltiness of the fish).
- Preheat the oven to 320°F (160°C). Bake the codfish for about 1 hour, or until the top is golden and the fish is tender.
- Let rest for a few minutes before serving. Serve warm with crusty bread or polenta if desired.
ENJOY!
