Ingredients with Measurements:
- 1 pound of dried salt cod (baccalà)
- 2 cups of milk
- 1 cup of all-purpose flour
- 1/2 cup of extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 pound of fresh spinach, washed and trimmed
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large skillet
- Paper towels
- Wooden spoon
- Slotted spoon
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 salt cod and place it in a large pot with 2 cups of milk. Bring to a simmer and cook for 10-15 minutes, until the fish is tender.
3. Remove the fish from the pot and let it cool slightly. Remove the skin and bones, and flake the fish into small pieces.
4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent.
5. Add the flaked salt cod to the skillet and stir to combine. Cook for 5-7 minutes, until the fish is lightly browned.
6. Add the fresh spinach to the skillet and stir to combine. Cook for 5-7 minutes, until the spinach is wilted and tender.
7. Season with salt and pepper to taste.
8. Serve hot with a side of crusty bread.
- Time:
Preparation time: 24 hours (for soaking the salt cod)
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 22g
- Carbohydrates: 28g
- Protein: 30g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add chopped tomatoes to the skillet for a more colorful dish.
- Use kale instead of spinach for a heartier flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to change the water when soaking the salt cod to remove excess salt.
- Pat the salt cod dry with paper towels before cooking to remove excess moisture.
- Use a wooden spoon to stir the salt cod to prevent it from breaking apart.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the baccalà alla Vicentina with spinach and garlic in a shallow bowl.
- Garnish with fresh parsley or chopped chives.
Pairings:
- Serve with a side of crusty bread and a glass of white wine.
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the salt cod is too salty, soak it for longer or change the water more frequently.
Food safety advice:
- Make sure to cook the salt cod thoroughly to prevent foodborne illness.
Food history:
- Baccalà alla Vicentina is a traditional dish from the Veneto region of Italy, made with dried salt cod and served with a creamy sauce.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Italian