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Baccalà alla Vicentina

Serves 4 to 6 Entree seafood, Fish

Baccalà alla Vicentina

Baccalà alla Vicentina hails from the Veneto region, where it is a staple of home cooking, shared on tables without fanfare or ceremony. This dish is traditionally prepared using salt cod, which is a nod to the region's historical reliance on preserved fish. It's a year-round favorite, embodying the simplicity and resourcefulness of Venetian cuisine, with recipes passed down through generations of family cooks.

The flavors of Baccalà alla Vicentina are a harmonious blend of creamy, savory, and subtly salty notes. The salt cod, softened in milk, melds with the umami of anchovies and the richness of Parmigiano-Reggiano, all brought together by the generous use of olive oil. Garnished with fresh parsley, it offers a comforting, yet sophisticated taste that is quintessentially Venetian.

Ingredients

  • 800 gsalt cod — soaked
  • 200 ganchovy fillets
  • 600 mlwhole milk
  • 80 gParmigiano-Reggiano — grated
  • 4 tbspextra virgin olive oil
  • 2 tbspflat-leaf parsley — chopped
  • to tastefine sea salt

Method

  1. Begin by soaking 800 g of salt cod in a large bowl of cold water for 48 hours, changing the water every 8 hours to remove excess salt. After soaking, drain the cod and pat it dry with paper towels to ensure it sears properly in the pan.
  2. In a large, heavy-bottomed skillet, heat 4 tbsp of extra virgin olive oil over medium heat. Add 200 g of anchovy fillets and cook, stirring gently, until the anchovies dissolve into the oil, creating a fragrant base. This should take about 2-3 minutes, and you'll notice the oil becoming infused with the anchovy flavor.
  3. Add the soaked and dried salt cod to the skillet. Cook the fish by shaking the pan gently rather than stirring, allowing the cod to cook evenly without breaking apart. The fish should turn opaque and start to flake slightly, indicating it is cooked through.
  4. Pour 600 ml of whole milk into the pan with the cod. Lower the heat to a gentle simmer and let the fish cook slowly, absorbing the flavors of the milk and anchovy-infused oil. The milk should reduce slightly and thicken, coating the fish.
  5. Grate 80 g of Parmigiano-Reggiano and sprinkle it over the fish. Stir gently to incorporate the cheese into the sauce, allowing it to melt and enrich the dish. The sauce should become creamy and slightly thickened.
  6. Chop 2 tbsp of flat-leaf parsley finely and sprinkle it over the finished dish. Taste and adjust with fine sea salt if necessary, remembering that the anchovies and cheese already add saltiness. Serve the Baccalà alla Vicentina immediately, drizzling with a touch more olive oil for a glossy finish.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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