Ingredients with Measurements:
- 1 lb dried salt cod (baccalà)
- 2 cups milk
- 1 cup all-purpose flour
- 1/2 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup pitted green olives, chopped
- 1/4 cup capers, rinsed and drained
- 1/2 cup dry white wine
- 1 cup water
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Large bowl
- Large pot
- Skillet
- Wooden spoon
Step-by-step instructions:
1. Soak the baccalà in cold water for 24-48 hours, changing the water every 6-8 hours.
2. Drain the baccalà and rinse it under cold running water. Cut it into 2-inch pieces.
3. In a large bowl, pour the milk over the baccalà and let it soak for 30 minutes.
4. Drain the baccalà and pat it dry with paper towels. Dredge it in flour, shaking off any excess.
5. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
6. Add the baccalà to the pot and cook for 5 minutes on each side, until golden brown.
7. Add the olives and capers to the pot and stir to combine.
8. Pour in the white wine and let it simmer until it has reduced by half.
9. Add the water to the pot and bring it to a boil. Reduce the heat to low and let it simmer for 30 minutes.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 24-48 hours (for soaking the baccalà)
- Cooking time: 1 hour
Temperature:
- Medium heat for sautéing the onion and garlic
- Low heat for simmering the baccalà
Serving size:
- 4 servings
Nutritional information:
- Calories: 540
- Fat: 28g
- Carbohydrates: 29g
- Protein: 42g
Substitutions for ingredients:
- You can use any type of white fish instead of baccalà.
- You can use vegetable broth instead of water.
Variations:
- You can add diced tomatoes to the pot for a more flavorful sauce.
- You can add chopped parsley or basil for a fresh herb flavor.
Tips and tricks:
- Make sure to soak the baccalà for at least 24 hours to remove the excess salt.
- Use a wooden spoon to stir the baccalà to prevent it from falling apart.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over low heat until heated through.
Presentation ideas:
- Serve the baccalà on a platter with the sauce spooned over it.
- Garnish with chopped parsley or basil.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Sautéed spinach
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the baccalà is too salty, soak it in milk for a longer period of time.
Food safety advice:
- Make sure to soak the baccalà for at least 24 hours to remove the excess salt.
- Cook the baccalà to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Baccalà alla Vicentina is a traditional dish from the Veneto region of Italy.
Flavor profiles:
- Salty, savory, and slightly tangy.
Serving suggestions:
- Serve with a glass of dry white wine.
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Region: Italian