Baccalà alla Vicentina

备料

配料

做法

分步操作

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.

   烹饪提示： 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.

   约 10分钟

   烹饪提示： 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.

   约 2分钟

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.

   约 20分钟

   烹饪提示： 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.

   约 3分钟

   烹饪提示： 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.

   约 2分钟

   烹饪提示： This helps thicken the sauce slightly.

7. 7

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

   约 2分钟

8. 8

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

   约 1分钟

   烹饪提示： 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.

   约 1分钟

10. 10

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

    约 5分钟

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.

    约 4小时

    烹饪提示： 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.

    约 5分钟

    烹饪提示： 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.

    约 30分钟

    烹饪提示： The sauce should be rich and creamy, not watery.

14. 14

    Stir in the remaining Parmesan cheese and fresh parsley.

    约 1分钟

15. 15

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

    约 1分钟

    烹饪提示： Taste before adding more salt.

16. 16

    Serve hot, traditionally with soft polenta.