Baccalà alla Vicentina is one of Veneto’s most cherished dishes, showcasing the region’s rich culinary heritage. Made with salted cod (baccalà), slow-cooked in milk and olive oil until tender and creamy, this recipe is a perfect example of the simplicity and elegance of Italian cuisine. Often served with polenta, it’s a comforting meal that has been a staple of Vicenza’s tables for centuries.

A Dish Rooted in History

The origins of Baccalà alla Vicentina trace back to the 15th century, when Venetian merchants brought stockfish (air-dried cod) from Norway. The dish became popular in Vicenza, where local cooks developed a unique preparation that softened the tough fish into a velvety masterpiece. Its enduring appeal lies in its ability to transform humble ingredients into a culinary treasure.

Key Ingredients

Baccalà (Salted Cod): Soaked to remove excess salt and rehydrate the fish.

Onions: Gently sautéed for a sweet, aromatic base.

Milk: Adds creaminess and mellows the fish’s flavor.

Anchovies: A touch of umami that deepens the flavor profile.

Parsley and Garlic: For a fragrant, fresh finish.

Olive Oil: Essential for the slow-cooking process, ensuring a luscious texture.

    How to Make Baccalà alla Vicentina

    Ingredients (Serves 4):

    800g salted cod (baccalà), soaked for 48 hours and drained

    2 medium onions, finely sliced

    4-5 anchovy fillets

    500ml whole milk

    200ml extra virgin olive oil

    1 tbsp parsley, chopped

    1 garlic clove, minced

    50g flour (for dredging)

    Salt and pepper to taste

    Instructions:

    Prepare the Baccalà

    After soaking, pat the baccalà dry and cut it into portions. Lightly dredge each piece in flour.

    Sauté the Onions

    In a large skillet, heat a few tablespoons of olive oil over low heat. Add the onions and cook until soft and golden. Stir in the minced garlic and anchovies, cooking until the anchovies dissolve.

    Layer the Ingredients

    In a deep pan or casserole, layer the baccalà pieces over the onion mixture. Pour in the milk and the remaining olive oil. Sprinkle parsley on top.

    Slow-Cook

    Cover and cook on the lowest heat for about 3-4 hours without stirring (shake the pan gently occasionally to prevent sticking). The dish is ready when the baccalà is tender and the sauce is rich and creamy.

    Serve

    Serve hot with soft polenta on the side, a classic pairing that complements the dish’s flavors.

      Tips for Perfect Baccalà alla Vicentina

      Soak Thoroughly: Ensure the baccalà is soaked for 48 hours, changing the water several times to remove all excess salt.

      Use Gentle Heat: Slow cooking is key to achieving the creamy consistency.

      Polenta is Essential: Soft polenta balances the dish’s richness and adds an authentic Venetian touch.

        Pairing Suggestions

        Pair Baccalà alla Vicentina with a glass of Soave Classico, a crisp white wine from the Veneto region, or a Prosecco for a sparkling complement.

        Shop for Authentic Ingredients

        At Bottega Italiana, find essentials for your Baccalà alla Vicentina:

        Salted Cod sourced from sustainable fisheries.

        Extra Virgin Olive Oil for a rich, authentic flavor.

        Polenta Flour to complete the dish.

        In Conclusion

        Baccalà alla Vicentina is a timeless dish that exemplifies Veneto’s culinary excellence. Its creamy texture, savory depth, and comforting simplicity make it a must-try recipe for anyone who loves authentic Italian cuisine.

        Buon appetito!

        Photo by Palickap, CC BY-SA 4.0, via Wikimedia Commons