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Baccalà alla Vicentina

Learn how to prepare the traditional codfish from North East of Italy


1kg of dried cod
250/300 gr of onions
½ ltr of extra virgin olive oil
3 salted sardines
½ ltr of milk
Flour, q.b.
50 gr of grated parmisan
A handful of parsley, finely chopped
Salt, Pepper


Soak the Baccalà in cold water for 2 – 3 days, changing water every 4 hours.

Chop finely the onions and put them in a pan with a glass of olive oil to brown. Add the sardines and in the end the parsley.

Once the baccalà is ready, dry the fillets thoroughly, cut it into pieces and dredge them in flour. Spread a spoonful or two of the onions on the bottom of a casserole dish and then lay the pieces of baccalà over them.

Cover the fish with the remaining onions, the milk, the Parmisan, salt and pepper. Finish with covering the baccala with the remaining olive oil.

Simmer the baccala for four hours, slowly moving the pot without stirring.

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