Simple Baccala alla Vicentina Recipe – Perfect for Italian Cuisine Lovers
Like many other dishes, Baccala alla Vicentina originates in the Veneto region of Italy and is characterized by the astonishing taste and canning method. Part I of this recipe presents a savory creamy dish in which dried salted cod known as baccala is slow-cooked in onions, anchovies, and olive oil and simmered in milk. Baccala alla Vicentina is a fairly old dish that Italians have been eating for centuries, and it is a favorite in the region of Vicenza.
The secret of creating the best Baccala alla Vicentina relies on the preparation of the cod, according to. Often baccala, dried salted cod, must be rinsed in water for not less than 24 but up to 48 hours depending on how salty it is and how much it has been soaked in a brine solution. Touching or rolling is crucial because it prepares the baccala, and lets the dish acquire its eponymous softness. After washing and soaking, the cod is simmered, with onions, anchovies, and olive oil reinforcing the fish's taste.
Ingredients to Perfect Your Baccala alla Vicentina
What makes Baccala alla Vicentina utterly different from many other seafood dishes is the way of preparation. Originally the fish is cooked on a low flame for a long period to infuse the flavors into the fish and get the most from the other ingredients put into the dish. This milk sauce is made from the addition of milk in cooking and is the best sauce since it does not make the fish heavy and is very light to take. That slow cooking makes baccala moist and flavorful, the onions and anchovies created a well-combined umami ending for this dish.
The most traditional Italian way to prepare Baccala alla Vicentina is quite simple – with polenta, a typical Italian side dish made of cornmeal. Soft and creamy polenta perfectly complements rich cod and the sauce, and such a dish looks rather noble and at the same time is very filling and warm. In Veneto, the two combined are popular for festive seasons or special family meals as they certainly represent regional cuisine.
For that reason, people find Baccala alla Vicentina as delicious mainly because it is simple. Unlike the time required in the preparation process, the list of ingredients is quite small and they can easily be sourced. Another ingredient is the baccala but aside from this common pantry ingredients that are used here include onions, anchovies, olive oil, and milk. To it, I add garlic and fresh parsley which enriches the taste of the dish, but the baccala remains the highlight of the dish.
Indeed, Baccala alla Vicentina is not only a recipe, but it is more an identity of the Veneto region or rather the people’s memory or history of this region. The dish has remained a specialty of the region over time as it was inherited from forefathers. If you are cooking it for your family supper or a festive table Baccala alla Vicentina would be perfectly suitable because it has a delicate taste and very tender structure.
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Baccala alla Vicentina – is the preparation of boiled fish, which in some way is thought to have originated from the Veneto region in Italy. Slow-cooking baccala with dried salted cod, onions, anchovies, and milk – this first dish matches perfectly with polenta, a lazy yet delicious meal.
- 500 dried g salted cod (baccala)
- 3 onions, thinly sliced
- 4 anchovy fillets, chopped
- 200 extra ml virgin olive oil
- 500 whole ml milk
- 2 tbsp all-purpose flour
- 1 clove garlic, minced
- 1 bunch fresh parsley, finely chopped
- Salt and pepper to taste
- 1 tbsp grated Parmesan cheese for extra richness
- Prepare the Baccala:
Soak the dried salted cod (baccala) in water for 24-48 hours, changing the water every 6-8 hours. This will remove excess salt and rehydrate the fish. After soaking, rinse the cod well, remove the skin and bones, and cut it into large pieces.
- Cook the Onions:
In a large pan, heat half of the olive oil over medium heat. Add the sliced onions and sauté until they become soft and translucent, about 10 minutes. Stir occasionally to prevent them from browning.
- Add the Anchovies and Garlic:
Add the chopped anchovy fillets and minced garlic to the onions. Cook for 2-3 minutes, stirring until the anchovies dissolve into the mixture, creating a savory base for the Baccala alla Vicentina.
- Flour the Cod:
Lightly coat the pieces of cod in the flour. This will help to thicken the sauce as it cooks. Shake off any excess flour before adding the fish to the pan.
- Layer the Ingredients:
In a large, oven-safe pot or deep pan, layer the cooked onion mixture at the bottom. Place the flour-coated cod pieces on top. Pour the remaining olive oil over the fish, followed by the milk.
- Slow Cook:
Cover the pot and cook on very low heat for about 4 hours. Traditionally, Baccala alla Vicentina is cooked without stirring to preserve the texture of the cod. If possible, use a flame diffuser to ensure even heat distribution. The dish should cook gently, allowing the flavors to meld without boiling.
- Final Touch:
After the cooking time is complete, sprinkle fresh parsley on top. Season with salt and pepper to taste, though be careful with the salt, as the cod and anchovies already provide a salty flavor.
- Serve:
Serve the Baccala alla Vicentina hot, alongside soft polenta for a classic presentation. The creamy cod and rich sauce are perfect for soaking up with the polenta.
Servings 5
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 20g31%
- Sodium 900mg38%
- Potassium 820mg24%
- Total Carbohydrate 15g5%
- Dietary Fiber 3g12%
- Protein 28g57%
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Serve with soft polenta for a traditional pairing
- If baccala is not available, you can use unsalted cod, but the soaking process is important for authentic flavor