Prepare to be transported to the picturesque region of Vicenza, where an extraordinary culinary tradition awaits your taste buds! Baccala alla Vicentina is not just a recipe; it's a love story between salted cod and slow-cooked perfection that has been delighting Italian families for generations. This mouthwatering dish transforms a simple fish into a creamy, melt-in-your-mouth delicacy that will make you fall in love with Italian cuisine all over again. Are you ready to unlock the secrets of this legendary northern Italian masterpiece?
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb baccala (salted cod)
- 1 cup milk
- 1 large onion, finely chopped
- 1 cup olive oil
- 1 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by desalting the baccala (salted cod). Rinse the fish thoroughly under cold running water to remove excess salt. Soak the cod in cold water for 24-36 hours, changing the water every 8-12 hours to remove the saltiness.
- After desalting, drain the cod and pat it dry with paper towels. Cut the fish into large, even pieces approximately 2-3 inches wide.
- In a large, heavy-bottomed skillet, heat olive oil over medium-low heat. Add finely chopped onions and sauté slowly until they become soft and translucent, about 10-15 minutes. Do not brown the onions.
- Gently add the cod pieces to the skillet, carefully arranging them in a single layer. Pour the white wine over the fish and let it simmer slowly.
- Pour the milk over the cod and onions, ensuring the fish is mostly covered. Reduce heat to very low and let the mixture cook slowly and gently for about
- 5-2 hours, occasionally spooning the liquid over the fish.
- As the cod cooks, it will become tender and start to break apart slightly. The sauce should become creamy and slightly thickened.
- Towards the end of cooking, sprinkle grated Parmesan cheese over the fish. Gently stir to incorporate without breaking the fish too much.
- Season with salt and pepper to taste, keeping in mind the cod is already quite salty from its initial curing.
- Remove from heat and let rest for 5-10 minutes to allow the flavors to meld together.
- Garnish with freshly chopped parsley before serving. Traditionally, this dish is served hot with polenta or crusty bread to soak up the creamy sauce.
Tips
- Patience is key when desalting the cod - never rush this crucial process. Changing the water regularly ensures the perfect salt balance.
- Use a heavy-bottomed skillet to prevent burning and ensure even, gentle cooking.
- Keep the heat extremely low during the cooking process. This slow-cooking method is what creates the dish's signature creamy texture.
- Choose high-quality, fresh salted cod for the best results.
- Don't skip the resting period after cooking - it allows the flavors to fully develop and integrate.
- Serve with traditional accompaniments like polenta or crusty bread to soak up the delicious sauce.
- If you're short on time, you can start the desalting process 2-3 days before you plan to cook the dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 35g
Fat: 32g
Saturated Fat: 8g
Cholesterol: 95mg
