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Baccala alla Vicentina is a traditional Italian dish that hails from the beautiful region of Veneto. This delectable recipe features salted cod, which is slow-cooked to perfection with a rich blend of ingredients, creating a savory and aromatic meal that is perfect for special occasions or a comforting family dinner. With its unique flavors and textures, Baccala alla Vicentina is sure to impress anyone who tries it. In this article, we will guide you through the ingredients and step-by-step process to create this classic dish.
Ingredients
- 500g salted cod (baccala)
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 400ml milk
- 100ml extra virgin olive oil
- 100g flour
- 1 tablespoon of capers, rinsed and chopped
- 1 tablespoon of parsley, chopped
- Salt and pepper to taste
- Freshly ground black pepper for garnish
Instructions
Step 1: Prepare the Cod
Begin by soaking the salted cod in cold water for at least 24 hours, changing the water several times. This process helps to rehydrate the fish and remove excess salt. After soaking, drain the cod and pat it dry with paper towels.
Step 2: Sauté the Aromatics
In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Step 3: Dredge the Cod
While the onions and garlic are cooking, lightly dredge the soaked cod in flour. This will create a nice crust when cooked. Shake off any excess flour before proceeding to the next step.
Step 4: Cook the Cod
Add the flour-dusted cod to the skillet with the sautéed onions and garlic. Cook for about 3-4 minutes on each side until golden brown. Be gentle when flipping the cod to avoid breaking it apart.
Step 5: Add Milk and Simmer
Once the cod is browned, pour in the milk and bring to a gentle simmer. Cover the skillet and let it cook on low heat for about 30 minutes, allowing the flavors to meld and the cod to become tender.
Step 6: Finish with Capers and Parsley
After 30 minutes, add the chopped capers and parsley to the skillet. Season with salt and freshly ground black pepper to taste. Stir gently to combine and let it cook for an additional 5 minutes.
Step 7: Serve
Once everything is cooked through, remove from heat and transfer the Baccala alla Vicentina to a serving dish. Drizzle with a little extra olive oil and garnish with more parsley if desired. Serve hot with crusty bread or polenta for a truly authentic experience.
FAQs about Baccala alla Vicentina
What is Baccala alla Vicentina?
Baccala alla Vicentina is a traditional Italian dish made from salted cod, cooked slowly with onions, garlic, and milk, originating from the Veneto region of Italy.
How long do I need to soak the salted cod?
Salted cod should be soaked for at least 24 hours, changing the water several times to remove excess salt and rehydrate the fish.
Can I use fresh cod instead of salted cod?
While traditional Baccala alla Vicentina uses salted cod, you can use fresh cod if you prefer, but it will alter the flavor and texture of the dish.
What sides pair well with Baccala alla Vicentina?
This dish pairs beautifully with crusty bread, polenta, or a simple green salad to balance the richness of the cod.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
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