Baccala ' alla vicentina
Instructions
1 kg INGREDIENTS.
Stockfish ("spider"); 100 g onions; 1 Lt.
fine olive oil; 1 Lt.
milk; 4 salted anchovies; garlic, parsley; white flour, salt, pepper and Parmesan cheese to taste after beating stockfish put it to soak in plenty of cold water and allow to soften for 3 days, changing the water often.
After this time, remove the skin to stockfish, open lengthwise to remove the thorns and lisca.
Wash and bone the anchovies, then blend together with the parsley and keep aside.
Prepare a sauce with 100 g of olive oil, chopped onion and well washed with warm water to remove the acidity, two cloves of garlic and clothes, when the ingredients are browned, remove the garlic.
Cut into large slices stockfish and pass in the flour, then place the Pan in which you browned the onions, FRY from all sides, add salt and pepper and then add the warm milk and olive oil: the liquid should cover the entire fish.
Cook on slow heat, shaking the Pan occasionally, without mixing, if necessary add more hot milk.
Leave for 4-5 let off some hours, shortly before remove from heat add the anchovies and parsley: prepared as you like you can add the grated Parmesan.
Serve the "codfish" piping hot, with freshly made polenta or slices of grilled polenta.
