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  Recipe Home » SeaFoods » Baccala Alla Vicentina (Vicenza-Style Cod)
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  Baccala Alla Vicentina (Vicenza-Style Cod)
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 182
Ingredients:
1 lb Stockfish (dry cod)
2 Fresh anchovies, unsalted skinless and boneless
2 cl Garlic, chopped
Salt (very little)
1/4 tbsp Parmigiano-Reggiano fresh grated
1 1/4 cup Onions, sliced
1 cup Milk
2 cup Extra virgin olive oil
Fresh ground black pepper
Instructions:
Cod should be cleaned, skinless and boneless. Anchovies should be
fresh or defrosted frozen Saute onions in oil until transparent. if
using salted stockfish, pre-soak in cold running water for at least
24 hours, and wash pieces individually every 8 hours. In a bowl, mix
the parsley, garlic and anchovies. With a fork, spread some of the
mixture on each piece of fish, sprinkle with cheese and roll up.
Slice rolls into pieces about 1 1/2 inches wide and coat in flour
mixed with a little cheese and pepper. Shake off excess. Place fish
bits in an oiled shallow roasting pan and cover with sauted onions.
Season with salt and pepper, add milk and bake in oven preheated to
140C(275F) for 4 hours, turning fish occasionally and adding oil if
necessary. Remove from oven, top with more parsley and serve
immediately.
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