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Baccala alla vicentina recipe

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Baccala alla vicentina recipe

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Origins Of Baccalà Alla Vicentina

Baccalà alla Vicentina is a traditional dish from the Veneto region, and in particular from the city of Vicenza. Its origin dates back to the time when Venetian sailors left for long expeditions on the open sea and had to store fish aboard ships for long periods of time.

One hypothesis about the origins of Baccalà alla Vicentina claims that the dish was invented by sailors from the Veneto region, who, upon returning from their maritime exploits, needed to use fish that had been preserved for a long time. So they decided to cook it in a way that made it tasty and appetizing, creating the recipe for Baccalà alla Vicentina.

Another possible origin of Baccalà alla Vicentina can be found in the medieval period, when the import of salted fish from northern European countries was widespread. The easy storage of salt cod made it a perfect ingredient for the area’s cuisine, and local cooks began to develop ad hoc recipes, including that of Baccalà alla Vicentina.

Ingredients Quantity
Codfish 500g
Whole milk 1l
Flour qb
Extra virgin olive oil qb
Garlic 1 clove
Black pepper qb
Parsley qb

Ingredients Needed For Baccalà Alla Vicentina

Baccalà alla Vicentina is a delicious second course typical of Venetian cuisine. To prepare it, you need to have some basic ingredients on hand. Here they are:

  • 1 kg of already soaked codfish
  • 100 g of flour
  • Extra virgin olive oil q.b.
  • 1 medium onion
  • 2 cloves of garlic
  • 500 g of tomato pulp
  • 1 glass of dry white wine
  • Black pepper to taste.
  • Chopped fresh parsley

The cod should be soaked for at least 48 hours in cold water, changing the water about every 8 hours. This process is used to remove the excess salt in the meat. Once soaked, it is ready to be cooked.

First, flour the cod by dipping it in flour. In a fairly large frying pan, heat plenty of extra virgin olive oil. Add the finely chopped onion and the whole garlic clove. Sauté over medium heat.

Next, add the tomato pulp, white wine and black pepper to add flavor. Let cook over medium-low heat for about 15 minutes, until the sauce has thickened.

Preparation time Cooking time Portions
15 minutes 45 minutes 4 people

Preparing Baccalà alla Vicentina

The preparation of Baccalà alla Vicentina is a true culinary ritual that requires time and attention. This typical dish from the city of Vicenza, Veneto, is loved by many for its unique taste and unmistakable aroma. To prepare Baccalà alla Vicentina, it is necessary to follow a traditional recipe using a few high-quality ingredients. So let’s see in detail how to prepare this delicious second course.

To prepare Baccalà alla Vicentina, the following ingredients are needed:

  • Cod: The star fish in this dish must be of excellent quality and must have already undergone a desalination process. You can find ready-to-use cod at your local fishmonger;
  • Extra virgin olive oil: a good extra virgin olive oil will give an authentic flavor to the dish;
  • Onion: the addition of a chopped onion will impart a sweet taste to the cod;
  • Flour: flour will be used to create a thick and tasty gravy;
  • Milk: milk will be used to dilute the sauce and make it even creamier;
  • Black pepper: A pinch of freshly ground black pepper will add a touch of spiciness to the dish;
  • White breadcrumbs: the breadcrumbs will be used to coat the codfish during its baking, creating a crispy crust.
Quantity Ingredient
800g Codfish
qb Extra virgin olive oil
1 Onion
30g Flour
qb Milk
qb Black pepper
qb White breadcrumbs

Try A Variant: Baccalà Alla Vicentina Con Polenta

Baccalà alla Vicentina is one of the most famous and traditional dishes of Venetian cuisine. This second course involves the use of cod, a type of salted and dried fish, which is prepared with a special recipe characterized by simple but intensely flavored ingredients. There are several variations of this preparation, and one of the tastiest is Baccalà alla Vicentina with polenta.

To prepare this delicious variation, the ingredients needed are:

Codfish 500 grams
Polenta 250 grams
Onion 1 large
Garlic 2 cloves
Chili q.b.
Parsley q.b.
Extra virgin olive oil q.b.
Vegetable broth q.b.

The preparation of Baccalà alla Vicentina with polenta requires a few essential steps. First, it is necessary to let the cod soak in cold water for at least 48 hours, changing the water about every 8 hours, to remove excess salt.

Tips For Achieving The Perfect Baccalà Alla Vicentina

Baccalà alla vicentina is one of the most famous dishes of Venetian cuisine, particularly popular in the city of Vicenza. This delicious salted cod dish has a long culinary tradition and requires some care in preparation to achieve a perfect result. Here are some useful tips for cooking Baccalà alla Vicentina like a real chef.

1. Choosing quality cod: To achieve a first-rate Baccalà alla Vicentina, it is essential to choose high quality cod. Be sure to buy salted cod from reliable and fresh sources. The cod should be well boned and free of bones.

2. Soaking the cod: Before cooking the cod, it is important to soak it to remove excess salt. Place the cod in cold water for at least 48 hours, changing the water every 6 to 8 hours. This step will make the meat softer and allow for better cooking performance.

3. Preparing Vicentina: To prepare Baccalà alla vicentina, you need to follow a specific recipe. The flavoring of codfish is done with ingredients such as onions, garlic, olive oil, milk and polenta. It is important to follow the quantities and cooking times given in the recipe to ensure a perfect result.

The use of fresh, high-quality ingredients, along with proper preparation and cooking, are the secrets to achieving a perfect Baccalà alla vicentina. By adhering to these tips, you can delight your guests with a tasty and traditional dish of Venetian cuisine. Enjoy your meal!

Presentation And Service Of Baccalà Alla Vicentina

Baccalà alla Vicentina is a traditional dish of Veneto cuisine, particularly popular in the city of Vicenza. This is a main course made from cod, a dried and salted fish, which is stewed with simple but strongly flavored ingredients. The recipe for Baccalà alla Vicentina dates back to ancient times and has its roots in the period of the Most Serene Republic of Venice, when salt cod was a highly prized and easily stored food.

Few ingredients are needed to prepare Baccalà alla Vicentina: in addition to cod, onions, milk, flour, extra virgin olive oil and pepper are needed. The secret of this dish lies in the long cooking time that allows the fish to achieve a soft and succulent texture. It is important to choose the best quality cod, preferably letting the fish soak in cold water for at least 48 hours, changing the water several times.

The preparation of Baccalà alla Vicentina requires some patience and attention. After cutting the codfish into pieces, it is blanched and then alexed to remove any bones. In a frying pan, sauté sliced onions, then add the codfish and continue cooking over moderate heat. While cooking, milk and flour are added, which will help create a delicious creamy sauce.

  • Ingredients needed for Baccalà alla Vicentina:
  • – Codfish
  • – Onions
  • – Milk
  • – Flour
  • – Extra virgin olive oil
  • – Pepper

Once the Baccalà alla Vicentina is ready, it is important to serve it in the right way to enhance its flavor. Generally, it is recommended to be presented on a flat plate, accompanied by a portion of hot polenta. Polenta is a traditional accompaniment that goes perfectly with the intense flavor of codfish. You can garnish the dish with a sprinkle of pepper and a drizzle of extra virgin olive oil for a final touch of flavor.

Tips for achieving the perfect Baccalà alla Vicentina:
– Choose a good quality codfish and soak it in cold water for at least 48 hours, changing the water several times.
– Blanch the cod before alexing it so that it is softer and easier to clean.
– Gradually add the milk and flour, stirring continuously to prevent lumps from forming.
– Make sure the codfish is well cooked and the sauce is creamy before serving.

Baccalà alla Vicentina is a dish rich in flavor and tradition, perfect for enjoying at a special lunch or dinner. Preparing it takes some effort, but the end result will surely repay all your efforts. Try cooking this delicious recipe and be won over by the authentic taste of Venetian cuisine!

Frequently Asked Questions

What are the origins of Vicenza-style salt cod?

Vicenza-style salt cod is a traditional recipe from the city of Vicenza, Veneto. It is believed to have ancient origins, but there are no accurate historical sources on its creation.

What are the ingredients needed for Vicenza-style salt cod?

The main ingredients for baccalà alla vicentina are cod (dried fish), milk, butter, flour, grated parmesan cheese, garlic, olive oil, pepper, and salt.

How to prepare Vicenza-style salt cod?

The preparation of Vicenza-style salt cod is quite complex. The cod is soaked for at least 24 hours, then cooked with milk and then frayed. Separately, make a creamy sauce with butter, flour, grana cheese, garlic and milk. The codfish is then topped with this sauce and finally gratinated in the oven.

What is a variation of Vicenza-style salt cod?

A variation of Vicenza-style salt cod is salt cod with polenta. In this version, the codfish is served together with polenta, creating an even more hearty and tasty dish.

Do you have any tips for getting the perfect Vicenza-style salt cod?

To achieve the perfect Vicenza-style codfish, it is important to follow a few tips. First of all, it is essential to choose a high-quality codfish and soak it properly. In addition, it is advisable to cook the cod carefully, avoiding having it frayed too much or burned. Finally, it is important to gratin the Vicenza-style cod until the surface is golden and crispy.

How should Vicenza-style salt cod be presented and served?

Vicenza-style salt cod can be presented on a serving platter, decorated with fresh parsley and accompanied by polenta, vegetables or toasted bread. It is generally served hot, thus appreciating its creaminess and flavorfulness.

Are there any other curiosities to know about Vicenza-style salt cod?

Vicenza-style salt cod is a popular dish not only in its city of origin, but throughout Italy. It is considered a typical dish in the culinary tradition of Veneto and represents a gastronomic excellence of the region.

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