In breve
The dish in short
- Made with stockfish, cod dried in the cold northern air with no salt, which Vicenza calls bacalà; salt cod is not used.
- Soaked in cold water for 2–3 days, the water changed every 4 hours, then opened, boned and cut into pieces.
- Floured and laid side by side, under a soffritto of onion, salted sardines and parsley, with milk, grana and olive oil to cover.
- Cooked over a very gentle heat for about four and a half hours, the pan swirled now and then and never stirred.
- Served with polenta; it is excellent after a rest of 12–24 hours.
Il video, Sandrigo, Veneto
Baccalà alla vicentina
The video: Stockfish slow-cooked in milk and olive oil, Vicenza style
Stockfish soaked for days, floured and cooked very slowly for about four and a half hours under onion, salted sardines, milk, grana and olive oil, never stirred: a De.Co. of Sandrigo since 2012. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 12
- Hands-on
- 1 h 17 min
- Cooking
- 4 h 30 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 16 steps, as in the recipe.
Altri video
