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-> [Entrees, Italian, Seafood, Western European] -> [Baccala alla vicentina (vicenza-style cod) Recipe] |
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Baccala alla vicentina (vicenza-style cod)
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| Artist: |
_ |
| Categories: |
Entrees, Italian, Seafood, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Stockfish (dry cod) | | 2
| | Fresh anchovies, unsalted | | | -skinless and boneless | | 2
| cl | Garlic, chopped | | | Salt (very little) | | 1/4
| tbsp | Parmigiano-Reggiano | | | - fresh grated | | 1 1/4
| cup | Onions, sliced | | 1
| cup | Milk | | 2
| cup | Extra virgin olive oil | | | Fresh ground black pepper |
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Procedures:
| 1 | Cod should be cleaned, skinless and boneless. | | 2 | Anchovies should be fresh or defrosted frozen saute onions in oil until transparent. | | 3 | If using salted stockfish, pre-soak in cold running water for at least 24 hours, and wash pieces individually every 8 hours. | | 4 | In a bowl, mix the parsley, garlic and anchovies. | | 5 | With a fork, spread some of the mixture on each piece of fish, sprinkle with cheese and roll up. | | 6 | Slice rolls into pieces about 1 ?inches wide and coat in flour mixed with a little cheese and pepper. | | 7 | Shake off excess. | | 8 | Place fish bits in an oiled shallow roasting pan and cover with sauted onions. | | 9 | Season with salt and pepper, add milk and bake in oven preheated to 140c(275°F) for 4 hours, turning fish occasionally and adding oil if necessary. | | 10 | Remove from oven, top with more parsley and serve immediately |
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