Baccalà alla vicentina (2)
Instructions
Put stockfish in cold water to soften for at least 7 days, changing the water often.
After this time, spellarlo and remove bones and spine.
Then wash and bone the anchovies and chopping with parsley.
Do oil fry the chopped onions and garlic.
As they become browned add the anchovies and parsley leaving everything on the fire for a few minutes.
Pass a portion of the compound on stockfish, flour and sprinkle grated cheese, salt and pepper; then close it to mid-pressandolo a little.
So stuffed cut it into slices of about 5 cm thick, flour it and pass it back to the cheese.
Place in a pan with oil, pour over the sauce, oil and milk, covering it completely.
Simmer, without stirring, for about 4 hours.
Ingredients and dosing for 4 persons
- 800 g of stockfish
- 400 g of onions
- 3 salted anchovies
- White flour
- Grated cheese
- Parsley
- Garlic
- Olive oil
- Milk
- Salt
- Pepper