Baccala ' alla vicentina 2

07032 BACCALA ' ALLA VICENTINA INGREDIENTS 1 kg of cod, 500 g of onions, a litre of olive oil, 1/2 l of milk, 4 salted anchovies, garlic, parsley, white flour, salt, pepper, Parmesan to taste.

Soak the cod in plenty of cold water and allow to soften for 3 days, changing the water often.

After this time, open the cod lengthwise and remove the thorns and lisca.

Wash and bone, then chop anchovies 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 and the anchovies and parsley.

Mix well, then spread a portion of the mixture on both halves of the codfish, flour and sprinkle grated cheese, salt and pepper to taste, then shut the door gently pressandolo.

Cut into large slices of salt cod and pass in white flour and sprinkle grated cheese, then place it in the Pan in which you browned the onions, FRY for good in all its parts, pepper then add the warm milk and olive oil: the liquid should cover the entire fish.

Simmer very gently, shaking the Pan occasionally, without mixing, if necessary add more hot milk.

Let simmer for 4-5 hours, then serve piping hot cod, with freshly made polenta or slices of grilled polenta.