Ingredients with Measurements:
- 1 lb dried salt cod (baccalà)
- 2 lbs potatoes, peeled and sliced
- 1 head of garlic, peeled and chopped
- 1 cup of milk
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 1 cup of extra virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Blender or food processor
Step-by-step instructions:
1. Soak the baccalà in cold water for 24-48 hours, changing the water every 8 hours to remove the salt.
2. Preheat the oven to 375°F.
3. In a large pot, boil the potatoes until they are soft, then drain and mash them.
4. In a blender or food processor, blend the garlic with the milk until it becomes a smooth paste.
5. In a large bowl, mix the mashed potatoes with the garlic paste, heavy cream, Parmesan cheese, and half of the olive oil.
6. In an oven-safe baking dish, layer the baccalà and the potato mixture, starting and ending with the potato mixture.
7. Drizzle the remaining olive oil over the top of the dish.
8. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown.
9. Let the dish cool for a few minutes before serving.
- Time:
Preparation time: 24-48 hours for soaking the baccalà, 30 minutes for preparation
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 546
- Total fat: 36g
- Saturated fat: 14g
- Cholesterol: 106mg
- Sodium: 1288mg
- Total carbohydrates: 29g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 28g
Substitutions for ingredients:
- Instead of baccalà, you can use any other white fish such as cod, haddock, or halibut.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add chopped tomatoes or red bell peppers to the potato mixture for extra flavor and color.
- Top the dish with breadcrumbs or sliced almonds before baking for added crunch.
Tips and tricks:
- Be sure to change the water when soaking the baccalà to remove as much salt as possible.
- Use a blender or food processor to make the garlic paste for a smoother texture.
- Let the dish cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the baccalà alla Vicentina with a side salad or roasted vegetables for a complete meal.
- Garnish with chopped parsley or basil for added color and flavor.
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Steamed green beans
Troubleshooting advice:
- If the dish is too dry, add more milk or cream to the potato mixture before baking.
- If the dish is too salty, soak the baccalà for longer or rinse it with cold water before using.
Food safety advice:
- Make sure to soak the baccalà for at least 24 hours to remove the salt and prevent foodborne illness.
Food history:
- Baccalà alla Vicentina is a traditional dish from the Veneto region of Italy, where salt cod has been a staple food for centuries.
Flavor profiles:
- Salty, creamy, garlicky, and savory.
Serving suggestions:
- Serve the baccalà alla Vicentina as a main course for a special occasion or holiday meal.
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Region: Italian