Go Back
BACCALÀ ALLA VICENTINA

Baccalà alla Vicentina

A classic Venetian dish featuring dried salt cod, onions, garlic, and olive oil, slow-cooked to perfection. This savory, creamy delicacy embodies the rich culinary traditions of Vicenza, Italy, and offers a taste of authentic Italian cuisine.
Print Recipe Pin Recipe
Prep Time 2 days
Cook Time 4 hours
Total Time 2 days 4 hours
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 lb. dried salt cod baccalà
  • 2 large onions finely sliced
  • 2 cloves garlic minced
  • 1 ½ cups whole milk
  • 1 cup extra-virgin olive oil
  • 2 cups water
  • 1 cup plain flour
  • Salt and pepper to taste
  • Parsley chopped, for garnish
  • Step-by-Step Guide:

Method
 

  1. Soak the Baccalà: Rinse the salt cod under cold water. Soak it for 48 hours in a large bowl of water, changing the water every 8 hours.
  2. Prep the Cod: Once soaked, drain and pat it dry. Remove any skin and bones, then cut the fish into bite-sized pieces.
  3. Sauté Onions: In a frying pan, heat a portion of the olive oil. Add sliced onions and cook until they are soft and golden.
  4. Combine Ingredients: Layer the sautéed onions, garlic, and cod in a large, heavy-bottomed pot. Add flour, milk, water, and remaining olive oil.
  5. Simmer: Cook the mixture on a low flame, stirring gently, for at least 4 hours. Ensure it simmers, not boils, for tender results.
  6. Adjust Seasoning: Season the dish with salt and pepper to taste. Garnish with chopped parsley right before serving.

Notes

Make sure to soak the cod for the full 48 hours to remove excess salt.
Slow cooking is key to achieving the right texture and flavor.
Serve with polenta or crusty bread to soak up the delicious sauce.