Baccalà alla vicentina (3)
Instructions
Beat long stockfish to destroy the fibers, put it to soak in cold water for at least 2 days, changing the water a couple of times.
Drain, squamatelo, open it on the side of the abdomen, removing bones and fins.
Sauté in a pan with 5 tablespoons of olive oil the sliced onions, just withered, add the chopped anchovies, parsley and garlic and season, always in focus.
Spread some of this mixture on stockfish, sprinkle with grated cheese, salt and pepper.
Close the fish, cut it into pieces of approx.
4 fingers and sprinkle with flour.
Grease a casserole, preferably earthenware, arrange the cod pieces together, put the remaining mixture and pour the oil and milk is necessary to cover the whole; Add salt and pepper.
Cook Sweet heat until milk is completely focused, occasionally shake the casserole without scramble.
Serve with freshly made polenta or toasted polenta slices.
Ingredients and dosing for 4 persons
- 500 g of stockfish (spider)
- 250 g of white onions (or onions blondes)
- 12 tablespoons of olive oil
- Milk
- 2 water de-boned anchovies
- 1 clove of chopped garlic
- 1 handful of chopped parsley
- White flour
- Parmigiano-reggiano
- Salt
- Pepper