Ingredients with Measurements:
- 1 pound of dried salt cod (baccalà)
- 1 cup of all-purpose flour
- 1/2 cup of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 cup of pitted black olives, chopped
- 1/4 cup of capers, rinsed and drained
- 2 cups of milk
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Wooden spoon
- Paper towels
Step-by-step instructions:
1. Soak the dried salt cod in cold water for at least 24 hours, changing the water every 6-8 hours.
2. Drain the cod and pat it dry with paper towels. Cut it into 2-inch pieces.
3. Dredge the cod pieces in flour, shaking off any excess.
4. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauté until soft and translucent.
5. Add the cod pieces to the pot and cook for 5-7 minutes, until lightly browned on all sides.
6. Add the chopped olives and capers to the pot and stir to combine.
7. Pour in the milk and bring the mixture to a simmer. Reduce the heat to low and cover the pot.
8. Cook for 30-40 minutes, until the cod is tender and the sauce has thickened.
9. Season with salt and pepper to taste.
Time:
Preparation time: 24 hours (for soaking the cod)
Cooking time: 1 hour and 10 minutes
Temperature:
Medium-high heat for sautéing the onion and garlic
Low heat for simmering the cod in milk
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 22g
Protein: 40g
Substitutions for ingredients:
- You can use any type of white fish instead of salt cod.
- You can use vegetable oil instead of olive oil.
- You can use green olives instead of black olives.
- You can use lemon juice instead of capers.
Variations:
- Add diced tomatoes to the pot for a more tomato-based sauce.
- Add chopped parsley or basil for a fresh herb flavor.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to soak the salt cod for at least 24 hours to remove the excess salt.
- Dredging the cod in flour helps to create a crispy exterior.
- Use a wooden spoon to gently stir the cod in the pot to avoid breaking it apart.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the baccalà alla Vicentina in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the baccalà alla Vicentina in a shallow bowl with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with a lemon wedge or a drizzle of olive oil.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with roasted potatoes or a simple green salad.
Troubleshooting advice:
- If the sauce is too thin, remove the lid from the pot and let it simmer for a few more minutes until it thickens.
- If the cod is tough, it may not have been soaked long enough. Try soaking it for an additional 6-8 hours.
Food safety advice:
Make sure to cook the cod to an internal temperature of 145°F to ensure it is fully cooked.
Food history:
Baccalà alla Vicentina is a traditional dish from the Veneto region of Italy. It is typically served during the Christmas season.
Flavor profiles:
Salty, savory, and slightly tangy from the olives and capers.
Serving suggestions:
Serve as a main course with a side dish or as an appetizer with crusty bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian