Ingredients with Measurements:
- 1 lb dried salt cod (baccalà)
- 2 cups whole milk
- 2 cups water
- 1/2 cup all-purpose flour
- 1/2 cup extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup dry white wine
- 1/2 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Large pot
- Skillet
- Wooden spoon
Step-by-step instructions:
1. Rinse the baccalà under cold running water to remove excess salt. Cut the fish into 2-inch pieces and place them in a large pot with the milk and water. Bring to a simmer over medium heat and cook for 20 minutes.
2. Remove the baccalà from the pot and let it cool. Discard the milk and water.
3. In a shallow dish, combine the flour, salt, and pepper. Dredge the baccalà pieces in the flour mixture, shaking off any excess.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
5. Add the baccalà pieces to the skillet and cook until golden brown on both sides, about 5 minutes per side.
6. Pour in the white wine and bring to a simmer. Cook until the wine has reduced by half, about 5 minutes.
7. Add the chopped parsley and stir to combine. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 19g
Protein: 30g
Substitutions for ingredients:
- Whole milk can be substituted with low-fat milk or almond milk.
- Dry white wine can be substituted with chicken or vegetable broth.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add chopped tomatoes and red pepper flakes for a spicy twist.
- Use fresh parsley instead of dried parsley for a brighter flavor.
- Add sliced mushrooms for an earthy flavor.
Tips and tricks:
- Soak the baccalà in cold water for 24-48 hours before cooking to remove excess salt.
- Use a non-stick skillet to prevent the baccalà from sticking to the pan.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the baccalà on a platter with the sauce spooned over the top. Garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the baccalà is too salty, soak it in cold water for an additional 24 hours before cooking.
- If the sauce is too thin, simmer it for a few more minutes to thicken.
Food safety advice:
- Make sure the baccalà is fully cooked before serving.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
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 staple food for sailors during long voyages.
Flavor profiles:
Salty, savory, and slightly sweet.
Serving suggestions:
Serve the baccalà with a side of crusty bread to soak up the sauce.
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Region: Italian