Baccala alla Vicentina
Vicenza Style Cod Fish
1 lb stockfish (dry cod)
2 fresh anchovies, unsalted, skinless and boneless
2 cloves garlic, chopped
1/4 Tbsp fresh Parmigiano-Reggiano cheese, grated
1 and 1/4 cups onions, sliced
1 cup milk
2 cups extra virgin olive oil
Salt (a pinch)
Fresh ground black pepper
Cod should be cleaned, skinless and boneless. If using salted stockfish,
pre-soak in cold running water for at least 24 hours, and wash pieces
individually every 8 hours. Anchovies should be fresh or defrosted frozen.
Saute onions in olive oil until transparent. In a bowl, mix the parsley,
garlic and anchovies. With a fork, spread some of the mixture on each
piece of fish, sprinkle with cheese and roll up. Slice rolls into pieces
about 1 and 1/2 inches wide and coat in flour mixed with a little cheese
and pepper. Shake off excess. Place fish bits in an oiled shallow
roasting pan and cover with sauteed onions. Season with salt and pepper,
add milk and bake in oven preheated to 140 C (275 F) for 4 hours, turning
fish occasionally and adding olive oil if necessary. Remove from oven, top
with more parsley and serve immediately. Serves 4.
"Angela's Italian Organic Oregano"
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Ciao-Ciao!
Angela
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