1 lb stockfish (dry cod)
2 fresh anchovies, unsalted skinless, and boneless
2 cl garlic, chopped
1 salt (very little)
1/4 tbsp parmigiano-reggiano fresh grated
1 1/4 cup onions, sliced
1 cup milk
2 cup extra virgin olive oil
1 fresh ground black pepper
Directions
Cod should be cleaned, skinless and boneless. Anchovies should be
fresh or defrosted frozen Saute onions in oil until transparent. if
using salted stockfish, pre-soak in cold running water for at least
24 hours, and wash pieces individually every 8 hours. In a bowl, mix
the parsley, garlic and anchovies. With a fork, spread some of the
mixture on each piece of fish, sprinkle with cheese and roll up.
Slice rolls into pieces about 1 1/2 inches wide and coat in flour
mixed with a little cheese and pepper. Shake off excess. Place fish
bits in an oiled shallow roasting pan and cover with sauted onions.
Season with salt and pepper, add milk and bake in oven preheated to
140C(275F) for 4 hours, turning fish occasionally and adding oil if
necessary. Remove from oven, top with more parsley and serve
immediately.
Servings: 4 servings
Baccala Alla Vicentina (Vicenza-Style Cod) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into ancient history, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, generally, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
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We hope you enjoy this Baccala Alla Vicentina (Vicenza Style Cod) recipe.
