Baccala Alla Vicentina (Vicenza-Style Cod)

Title:
Baccala Alla Vicentina (Vicenza-Style Cod)

Yield:
4 Servings

Categories:
Seafood,
Main
Dishes,
Italian




Ingredients:





     1 lb Stockfish (dry cod)


     2    Fresh anchovies, unsalted


          -skinless and boneless


     2 cl Garlic, chopped


          Salt (very little)


   1/4 tb Parmigiano-Reggiano


          - fresh grated


 1 1/4 c  Onions, sliced


     1 c  Milk


     2 c  Extra virgin olive oil


          Fresh ground black pepper






 Cod should be cleaned, skinless and boneless. Anchovies should be fresh or


 defrosted frozen Saute onions in oil until transparent. if using salted


 stockfish, pre-soak in cold running water for at least 24 hours, and wash


 pieces individually every 8 hours. In a bowl, mix the parsley, garlic and


 anchovies. With a fork, spread some of the mixture on each piece of fish,


 sprinkle with cheese and roll up. Slice rolls into pieces about 1 1/2


 inches wide and coat in flour mixed with a little cheese and pepper. Shake


 off excess. Place fish bits in an oiled shallow roasting pan and cover with


 sauted onions. Season with salt and pepper, add milk and bake in oven


 preheated to 140C(275F) for 4 hours, turning fish occasionally and adding


 oil if necessary. Remove from oven, top with more parsley and serve


 immediately.