Baccalà alla Vicentina – Traditional Italian Salt Cod Recipe
Category: Main Course
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Stoccafisso (dried salt cod) | 1 kg |
| White onions | 300 g |
| Salted sardines (under salt) | 40 g |
| All-purpose flour (for dusting) | To taste |
| Coarse sea salt | To taste |
| Whole milk | 180 g |
| Grana Padano cheese (DOP) | 20 g |
| Ground black pepper | To taste |
| Extra virgin olive oil | 180 g |
| Fresh parsley (chopped) | To taste |
Preparation Instructions:
To create the beloved Baccalà alla Vicentina, an exquisite dish from the Veneto region of Italy, start by preparing the dried salt cod. Ideally, you should have already soaked the stoccafisso (salt cod) for about three days, changing the water regularly to ensure it’s thoroughly rehydrated. Once the soaking process is complete, allow the cod to rest and dry overnight.
Step 1: Prepare the Onions
Finely chop the white onions. These will form the base of the dish, so make sure they’re finely minced to create a flavorful, aromatic layer.
Step 2: Sauté the Onions
Place a generous amount of extra virgin olive oil in a large skillet or frying pan. Add the chopped onions and sauté them gently over medium heat until they soften and become translucent. This will take approximately 10-15 minutes. The goal is to release the sweet, rich flavors of the onions without browning them too much. Stir occasionally to prevent burning.
Step 3: Prepare the Cod
Once the stoccafisso has been soaked and dried, carefully fillet the cod. Remove any bones, ensuring you preserve the skin intact. You’ll need pieces that are flat and even in size for this step. Now, dust the inside of each piece with a light coating of flour—this helps to create a slight crust when the cod cooks, enriching the texture and flavor.
Step 4: Assemble the Cod
Take one piece of stoccafisso and fill it with a portion of the sautéed onions. Add a pinch of coarse sea salt to season it. Then, close the cod back up like a sandwich, making sure the onions stay inside.
Step 5: Layer the Cod in the Pot
Choose a medium-sized baking dish or saucepan that will allow the cod pieces to fit snugly together. This is important to keep the pieces upright and packed together. Begin by spreading a layer of the remaining sautéed onions at the bottom of the pan. Arrange the stuffed cod fillets vertically in the dish, ensuring that each piece is close to the next. This method helps to evenly distribute the flavors during cooking.
Step 6: Season the Cod
Once all the cod fillets are placed in the dish, cover them with the remaining onions, and dust lightly with another thin layer of flour. Sprinkle a pinch of coarse salt, some freshly ground black pepper, and Grana Padano cheese over the top. The cheese adds a subtle richness to the dish, enhancing the depth of flavors.
Step 7: Add the Olive Oil and Milk
Pour the olive oil over the cod fillets. Then, carefully add the whole milk, ensuring it covers the bottom of the dish, helping to create a smooth, velvety sauce as the cod cooks.
Step 8: Slow Cooking
The key to perfectly prepared Baccalà alla Vicentina is slow cooking. Set your heat to very low and allow the cod to cook gently for about 4-5 hours. The dish should “simmer” rather than boil. During this time, the cod will soften and absorb the flavors of the onions, olive oil, and milk, transforming into a rich, delicate meal. Avoid stirring too much during this period, as you want the pieces of cod to maintain their shape and texture.
If you prefer, you can cover the dish with a lid, leaving a small gap for the steam to escape, or you can leave it uncovered. The slow cooking process will render the cod tender, creamy, and intensely flavorful. The dish should be white, slightly golden, and not falling apart into too many pieces.
Step 9: Final Touches
Once the cod is fully cooked, and the texture is perfectly tender, sprinkle freshly chopped parsley over the top. The bright, herbal flavor of the parsley will complement the rich, savory notes of the cod, adding a fresh contrast to the dish.
Step 10: Serve and Enjoy
Serve your Baccalà alla Vicentina hot, accompanied by a side of polenta, mashed potatoes, or a simple green salad to balance the richness of the dish. This dish is typically enjoyed with a glass of dry white wine or a light red wine to complement its flavors.
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 45 g |
| Carbohydrates | 12 g |
| Fat | 25 g |
| Saturated Fat | 5 g |
| Fiber | 2 g |
| Sodium | 900 mg |
| Cholesterol | 40 mg |
| Vitamin A | 8% DV |
| Vitamin C | 10% DV |
| Calcium | 15% DV |
| Iron | 10% DV |
Pro Tip:
To enhance the flavor further, you can substitute some of the whole milk with a splash of white wine. This adds a subtle acidity that balances the richness of the dish. For those who prefer a more intense flavor, try adding a few slices of garlic during the sautéing step or including a small bay leaf in the cooking process.
Baccalà alla Vicentina is a traditional Italian recipe that showcases the versatility of salted cod, elevating it to a luxurious dish with simple, rustic ingredients. With its slow-cooked richness, this dish will surely become a cherished meal for any occasion.
