Baccalà alla Vicentina (Salted Cod from Vicenza)

Baccala alla Vicentina with Black Polenta Nera Close Up of Vicenza Style Stockfish

Baccalà alla Vicentina (Salted Cod from Vicenza)

By Master Chef Gianluca Deiana Abis

History of Baccalà alla Vicentina

Baccalà alla Vicentina is one of the most famous traditional dishes from the Veneto region, specifically from the city of Vicenza. This dish is a hallmark of Venetian cuisine and is deeply rooted in the region's history of salt-cod preservation.

The recipe dates back to the 18th century, when salted cod (known as baccalà) was an important food source in Italy. The dish’s origins are often attributed to the region of Vicenza, where it became a popular specialty. Venetian merchants were heavily involved in trade, and salted cod, which could be preserved for long periods, became a staple food for both the working class and nobility. The recipe for Baccalà alla Vicentina involves braising the cod in milk, which softens the fish and infuses it with rich flavors. It was traditionally made for special occasions and family gatherings, often paired with polenta, a classic side dish in northern Italy.

Ingredients

• For the Baccalà:

  • 1.5 lbs (700g) salted cod fillets (baccalà, soaked for 24-48 hours, changing the water several times)

  • 2 tablespoons olive oil

  • 2 medium onions, finely chopped

  • 2 cloves garlic, minced

  • 1 cup whole milk (or more as needed)

  • 1/2 cup white wine

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup fresh parsley, chopped

  • 1 tablespoon capers (optional)

  • Salt and pepper to taste

• For the Bread Crumb Topping:

  • 1/2 cup breadcrumbs (preferably homemade)

  • 2 tablespoons butter, melted

  • 2 tablespoons fresh parsley, chopped

  • A pinch of salt

Preparation Steps

1. Soak the Salted Cod:

• Begin by soaking the salted cod for 24 to 48 hours in cold water, changing the water several times to remove the excess salt. Once rehydrated, drain and pat the fish dry.

2. Prepare the Fish:

• Cut the cod fillets into smaller portions if necessary. Set aside.

3. Sauté the Onions and Garlic:

• In a large pan or skillet, heat the olive oil over medium heat. Add the finely chopped onions and sauté them until they become soft and translucent, about 5-7 minutes.

• Add the minced garlic and cook for another minute, until fragrant.

4. Braise the Cod:

• Add the soaked and drained cod fillets to the pan with the onions and garlic, then pour in the white wine. Let it cook for 2-3 minutes, allowing the wine to reduce slightly.

• Pour in the milk, ensuring the fish is just submerged. Season with a pinch of salt and pepper. Cover and simmer on low heat for 40-50 minutes, turning the fish occasionally and ensuring it remains moist and tender.

5. Prepare the Bread Crumb Topping:

• While the cod is cooking, mix the breadcrumbs with melted butter, chopped parsley, and a pinch of salt. Set aside.

6. Finish the Dish:

• Once the cod is cooked and tender, carefully transfer it to a serving platter. Spoon some of the cooking sauce over the top of the fish to keep it moist.

• Sprinkle the breadcrumb mixture on top of the cod fillets. If you like, you can place the fish under the broiler for a few minutes to toast the breadcrumbs lightly for a crispy finish.

7. Serve:

• Garnish with fresh parsley and serve immediately with polenta or crusty bread to soak up the delicious sauce.

Chef Tips:

1. Soaking the Cod:The key to getting the right flavor in Baccalà alla Vicentina is soaking the cod properly. If soaked for too short a time, it can be too salty, and if soaked too long, it can lose its delicate flavor. Change the water several times to ensure even salting.

2. Use Whole Milk:Using whole milk is essential for this recipe, as it provides richness and a smooth consistency for the braising sauce. You can use cream to make the dish even more decadent if desired.

3. Bread Crumbs:Use homemade breadcrumbs for the topping for the best flavor and texture. If you don't have homemade breadcrumbs, opt for high-quality store-bought ones.

4. Cooking Time:Slow cooking the cod in milk is crucial to achieving its signature tenderness. Don’t rush this process, and ensure the fish is simmered gently to allow the flavors to meld.

5. Wine Pairing:This dish pairs well with a crisp, dry white wine such as Pinot Grigio or Verdicchio from the Marche region. The acidity of the wine complements the rich, creamy sauce.

Enjoy your Baccalà alla Vicentina!

This iconic Venetian dish offers a perfect balance of flavors, with the richness of the milk sauce and the tender, flaky cod. It’s a true testament to Italy’s culinary heritage and perfect for a festive meal or a comforting family dinner. Buon Appetito!