Baccalà alla Vicentina

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

   If using dried salt cod, ensure it has been properly desalted by soaking it in cold water for 2-3 days, changing the water every 8-12 hours.

   Aşçının notu: The salt cod should feel soft and pliable after soaking.

2. 2

   Drain the desalted cod, remove any remaining bones and skin, then cut it into approximately 4-5 cm pieces.

   Yaklaşık 10 dk.

   Aşçının notu: You can ask your fishmonger to prepare the cod for you.

3. 3

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat.

   Yaklaşık 2 dk.

4. 4

   Add the chopped yellow onion and cook gently for about 15-20 minutes, until it is very soft and translucent but not browned.

   Yaklaşık 20 dk.

   Aşçının notu: Cooking the onion slowly is crucial for developing sweetness and flavor.

5. 5

   Stir in the minced garlic and mashed anchovy fillets, cooking for another 2-3 minutes until fragrant.

   Yaklaşık 3 dk.

   Aşçının notu: The anchovies will dissolve and add a savory depth without making the dish taste fishy.

6. 6

   Sprinkle the all-purpose flour over the onion mixture and stir well to create a roux, cooking for 1-2 minutes.

   Yaklaşık 2 dk.

   Aşçının notu: This helps thicken the sauce slightly.

7. 7

   Arrange the pieces of cod over the onion mixture in a single layer if possible.

   Yaklaşık 2 dk.

8. 8

   Pour the warm milk over the cod, ensuring it is mostly submerged; add a splash more if needed.

   Yaklaşık 1 dk.

   Aşçının notu: Warm milk prevents the cod from seizing up.

9. 9

   Add about half of the grated Parmesan cheese and half of the chopped fresh parsley to the pot.

   Yaklaşık 1 dk.

10. 10

    Bring the mixture to a very gentle simmer, then reduce the heat to the lowest setting.

    Yaklaşık 5 dk.

11. 11

    Cover the pot and cook for at least 3-4 hours, stirring very occasionally and gently, until the cod is incredibly tender and flakes easily and the sauce has thickened.

    Yaklaşık 4 sa.

    Aşçının notu: The longer and slower it cooks, the better the texture and flavor. The cod should almost melt in your mouth.

12. 12

    Carefully remove the cod pieces, then gently flake them with a fork, returning any skin or bones to the pot if they were not removed earlier.

    Yaklaşık 5 dk.

    Aşçının notu: The goal is to create a creamy, almost spreadable consistency for the cod within the sauce.

13. 13

    Continue to cook, uncovered, for another 15-30 minutes, stirring occasionally, until the sauce reaches your desired consistency.

    Yaklaşık 30 dk.

    Aşçının notu: The sauce should be rich and creamy, not watery.

14. 14

    Stir in the remaining Parmesan cheese and fresh parsley.

    Yaklaşık 1 dk.

15. 15

    Season with salt and freshly ground black pepper to taste, keeping in mind the cod's natural saltiness and the anchovies.

    Yaklaşık 1 dk.

    Aşçının notu: Taste before adding more salt.

16. 16

    Serve hot, traditionally with soft polenta.