1 kg of Baccalà – 500 gr. onions
1 litre of extra virgin olive oil
½ litre fresh milk – a little white flour
50 gr. grated Parmesan cheese
a bunch of parsley, chopped
salt and pepper
Soak the well-flattened dried cod in cold water for 2-3 days, changing the water every 4 hours. Remove the skin. Open the fish lengthwise, remove the all the bones. Cut into equal sized square pieces. Finely chop the onions, fry with a cup of oil, and add the anchovies, which have been soaked in water to remove the salt, boned and cut into small pieces. Take the pan off the heat and add the parsley.
Spread the baccalà pieces with the sautéed vegetables and anchovies, and cover with flour. Place the pieces in rows on a bed of the sautéed mixture on a baking tray; cover the fish with the remaining sautéed mixture, add the milk, grated parmesan cheese, salt and pepper.
Cover with oil. Cook over very gentle heat for about 4 ½ hours, occasionally moving the container in a circular motion but without stirring.
This stage of cooking, in vicentino dialect is called “pipare”. Only experience will determine the exact cooking time required; it varies according to the consistency of the fish.
Baccalà alla Vincentina is also excellent 12/24 hours after cooking. Serve with polenta.
Official recipe of the Venerable Confraternity of the Baccalà alla Vicentina