Ingredients with Measurements:
- 1 lb. salted cod (baccalà)
- 2 cups milk
- 1 cup all-purpose flour
- 1/2 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 red bell peppers, seeded and sliced
- 1/2 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Large pot
- Skillet
- Wooden spoon
- Paper towels
Step-by-step instructions:
1. Rinse the salted cod under cold running water to remove excess salt. Cut it into 2-inch pieces and place them in a large pot with the milk. Bring to a boil, then reduce the heat and simmer for 10 minutes. Drain and set aside.
2. In a shallow dish, place the flour and season with salt and pepper. Dredge the cod pieces in the flour, shaking off any excess.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the sliced red peppers and cook until they are tender, about 10 minutes.
5. Add the cod pieces to the skillet, arranging them in a single layer. Cook for 5 minutes, then carefully flip them over and cook for another 5 minutes, or until golden brown and crispy.
6. Sprinkle the chopped parsley over the top of the cod and peppers. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 3g
Cholesterol: 70mg
Sodium: 1000mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 7g
Protein: 28g
Substitutions for ingredients:
- Instead of red bell peppers, you can use green or yellow bell peppers.
- Instead of parsley, you can use cilantro or basil.
Variations:
- Add sliced tomatoes to the skillet with the red peppers.
- Add sliced olives to the skillet with the red peppers.
- Serve with a side of polenta.
Tips and tricks:
- Make sure to rinse the salted cod thoroughly to remove excess salt.
- Dredge the cod pieces in the flour just before cooking to ensure they stay crispy.
- Use a paper towel to blot any excess oil from the cooked cod pieces.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the baccalà alla Vicentina on a platter with the red peppers and parsley arranged on top.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of paprika.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Polenta
- Roasted potatoes
- Grilled vegetables
Troubleshooting advice:
- If the cod pieces are sticking to the skillet, add a little more oil to the pan before flipping them over.
- If the red peppers are not tender after 10 minutes, cover the skillet with a lid and cook for an additional 5 minutes.
Food safety advice:
Make sure to cook the cod 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 salted cod, which was a popular ingredient in the region due to its long shelf life.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the red peppers, with a crispy texture from the fried cod.
Serving suggestions:
Serve the baccalà alla Vicentina as a main course for a special occasion or holiday meal.
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Region: Italian