Baccalà alla vicentina is a traditional dish from the city of Vicenza, in Veneto. Its origin dates back to the 15th century and it is prepared with pre-soaked stockfish, onions, butter, anchovies, parsley, garlic, flour, milk, olive oil, and salt. This delicious main course has a distinctive flavor thanks to the use of stockfish and anchovies, which give the dish an intense and bold taste. The preparation takes some time, but the final result is definitely worth the wait. This dish is perfect for a special lunch or dinner, to be enjoyed with a good glass of local red wine.
Soften the sliced onions in butter and a little oil, add the cleaned, deboned, and lightly floured pieces of fish, and brown them
Cover with milk and cook for 2 hours over low heat
About 3/4 of the way through cooking, add a mixture of garlic, parsley, and anchovy diluted with a little oil
Pan
Non-stick pan
Wooden spoon
Italia, Veneto
| Energy (kcal) | 230.79 |
| Carbohydrates (g) | 4.39 |
| of which Sugars (g) | 4.39 |
| Fat (g) | 7.32 |
| of which Saturates (g) | 3.7 |
| Protein (g) | 36.98 |
| Fiber (g) | 0.29 |
| Sale (g) | 0.27 |
