World Flavors Cookbook

Baccala alla Vicentina

Salt cod slowly braised in milk, onions, and anchovy — the defining dish of Vicenza in the Veneto.

Cuisine: Italy

Ingredients

• 800g dried salt cod (baccala), soaked 3 days
• 500ml whole milk
• 2 onions, thinly sliced
• 4 anchovy fillets
• 50ml olive oil
• Fresh parsley
• Salt and pepper
• Polenta to serve

Instructions

1. Desalt cod by soaking in cold water, changing water twice daily for 3 days.
2. Skin and bone the cod. Cut into pieces.
3. Cook onions in olive oil until very soft and sweet.
4. Add anchovies and dissolve.
5. Layer cod in a pot with onion mixture.
6. Pour milk over. Simmer very gently for 1-1.5 hours.
7. Serve over warm polenta with parsley.