Are you ready to bring the flavors of Veneto into your kitchen? Baccalà alla Vicentina, or Venetian-Style Cod, is a classic Italian dish that combines tender, rehydrated cod with onions, anchovies, and milk, slowly cooked to perfection. This authentic Baccalà alla Vicentina recipe will transport you straight to the heart of Italy, offering a taste of tradition and history.
Inspirational Quote:
“Good food is the foundation of genuine happiness.” – Auguste Escoffier
Recipe Description:
Baccalà alla Vicentina is a renowned dish from the Veneto region, particularly from the city of Vicenza. This Venetian-Style Cod showcases the delicate flavors of rehydrated cod, which is slowly simmered with onions, anchovies, milk, and olive oil. The dish has its roots in the 15th century, when the Venetian merchants brought dried cod (baccalà) from their voyages. Over time, the recipe evolved, and Baccalà alla Vicentina became a symbol of Venetian culinary tradition. This dish’s unique preparation and combination of ingredients make it a standout in Italian cuisine.
Keywords Used:
- Baccalà
- Cod Recipe
- Italian Dish
- Authentic Baccalà alla Vicentina Recipe
- How to Make Venetian-Style Cod
- Traditional Italian Cod Dish
- Veneto Region
- Slowly Simmered
- Rehydrated Cod
Ingredients:
- 1 1/2 pounds dried cod (baccalà)
- 2 large onions, thinly sliced
- 4 anchovy fillets, chopped
- 2 cups whole milk
- 1 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- Salt and pepper to taste
- Polenta, for serving
Procedure:
- Prepare the Cod:
- Soak the dried cod in cold water for 48 hours, changing the water every 8 hours. Drain and pat dry.
- Cook the Onions:
- In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the sliced onions and cook until they become soft and translucent, about 10 minutes.
- Add Anchovies and Cod:
- Stir in the chopped anchovies and cook for a few minutes until they dissolve into the onions.
- Place the rehydrated cod pieces in the skillet and cook for 5 minutes, allowing the flavors to meld.
- Simmer with Milk and Oil:
- Pour in the milk and the remaining olive oil, ensuring the cod is mostly covered. Season with salt and pepper.
- Reduce the heat to low, cover, and simmer gently for about 2 hours, occasionally shaking the pan to prevent sticking. Do not stir.
- Finish and Serve:
- Once the cod is tender and the sauce is thick, stir in the grated Parmesan cheese and chopped parsley.
- Serve the Baccalà alla Vicentina hot, accompanied by creamy polenta.
Conclusion:
Enjoy the rich, comforting flavors of authentic Baccalà alla Vicentina. This traditional Venetian-Style Cod dish brings a piece of Italy’s culinary heritage to your table, perfect for a special meal or a cozy family dinner.
Additional Notes:
- Region of Origin: This recipe originates from the Veneto region, specifically Vicenza.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove before serving to preserve the flavors.
Tips and Tricks:
- Ensure the dried cod is thoroughly soaked and rehydrated to achieve the best texture.
- Use high-quality olive oil and Parmesan cheese for an authentic flavor.
- Serve with creamy polenta to complement the dish perfectly.
Beverage Pairings:
- Pair Baccalà alla Vicentina with a crisp white wine like Soave or Pinot Grigio. A light Italian beer or sparkling water with lemon also makes a refreshing accompaniment.
We’d love to hear from you! Have you tried making Baccalà alla Vicentina? Share your experience and any tips or variations you’ve tried in the comments below!
