Ingredients with Measurements:
- 1 lb dried salt cod (baccalà)
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 lb mushrooms, sliced
- 1/2 cup white wine
- 1 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh thyme, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Wooden spoon
Step-by-step instructions:
1. Soak the baccalà in cold water for 24 hours, changing the water every 6 hours.
2. Drain the baccalà and pat dry with paper towels. Cut it into 2-inch pieces.
3. Dredge the baccalà in flour, shaking off any excess.
4. In a large pot, heat the olive oil over medium-high heat. Add the baccalà and cook until golden brown on both sides, about 5 minutes. Remove from the pot and set aside.
5. In the same pot, add the onion and garlic and sauté until translucent, about 5 minutes.
6. Add the mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
7. Pour in the white wine and chicken broth and bring to a simmer.
8. Add the baccalà back to the pot and sprinkle with parsley and thyme.
9. Cover and simmer for 30 minutes, or until the baccalà is cooked through and the sauce has thickened.
10. Season with salt and pepper to taste.
Time:
Preparation time: 24 hours (for soaking the baccalà)
Cooking time: 50 minutes
Temperature:
Simmer over medium heat.
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 10g
Carbohydrates: 14g
Protein: 32g
Sodium: 1010mg
Substitutions for ingredients:
- You can use any type of mushrooms you like.
- You can substitute the chicken broth with vegetable broth.
Variations:
- You can add chopped tomatoes to the sauce.
- You can sprinkle grated Parmesan cheese over the top before serving.
Tips and tricks:
- Be sure to soak the baccalà for 24 hours to remove the salt.
- Dredging the baccalà in flour helps to create a crispy crust.
- Don't overcook the baccalà, as it can become tough.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the baccalà in a skillet over low heat until heated through.
Presentation ideas:
Serve the baccalà in a shallow bowl with the sauce poured over the top.
Garnishes:
Garnish with a sprig of fresh thyme or parsley.
Pairings:
Serve with a side of crusty bread to soak up the sauce.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Polenta
Troubleshooting advice:
- If the sauce is too thin, simmer it uncovered for a few more minutes to thicken it up.
- If the baccalà is too salty, soak it for longer than 24 hours.
Food safety advice:
Be sure to 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. It is made with dried salt cod, which was a popular ingredient in the region due to its long shelf life.
Flavor profiles:
This dish has a savory and slightly salty flavor from the baccalà, which is balanced by the earthy mushrooms and fresh herbs.
Serving suggestions:
Serve the baccalà with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
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Region: Italian