Baccalà alla vicentina is a typical dish from the city of Vicenza, in Veneto. Its origin dates back to the 15th century and it is prepared with soaked stockfish, onions, butter, anchovies, parsley, garlic, flour, milk, olive oil and salt. This delicious main course has a characteristic flavor thanks to the use of stockfish and anchovies which give the dish an intense and decisive taste. The preparation requires 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.
Sauté the sliced onions in the butter and a little oil; add the cleaned, boned pieces of fish, lightly floured, and brown them.
Cover with milk and cook for 2 hours over low heat.
At about three quarters of the cooking time, add a mixture of chopped garlic, parsley, and anchovy diluted with a little oil.
Pan
Non-stick pan
Wooden spoon
Italy, 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 |
