Baccala Alla Vicentina (vicenza-style Cod) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Stockfish, dry cod
2: Fresh anchovies, unsalted skinless and boneless
2 centiliter: 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,
Directions:
Cod should be cleaned, skinless and boneless. Anchovies should be
fresh or defrosted frozen Saute onions in oil until transparent. if
using salted stockfish, pre-soak in cold running water for at least
24 hours, and wash pieces individually every 8 hours. 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 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 sauted onions.
Season with salt and pepper, add milk and bake in oven preheated to
140C(275F) for 4 hours, turning fish occasionally and adding oil if
necessary. Remove from oven, top with more parsley and serve
immediately.
Source from luhu.jp
fresh or defrosted frozen Saute onions in oil until transparent. if
using salted stockfish, pre-soak in cold running water for at least
24 hours, and wash pieces individually every 8 hours. 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 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 sauted onions.
Season with salt and pepper, add milk and bake in oven preheated to
140C(275F) for 4 hours, turning fish occasionally and adding oil if
necessary. Remove from oven, top with more parsley and serve
immediately.
Source from luhu.jp