DRIED SALT COD VICENZA MANNER (Baccalà alla Vicentina, Veneto), it is a typical dish of Vicenza cuisine based stockfish (dried cod), must be put to soak for a couple of days, in running water, because it became soften.  Ingredients (serves 4 people): 500 grams of fillet of wet cod 3 salted anchovies 200 grams of white onions 4 dl of milk 2 garlic cloves 50 grams of grated Grana Padano cheese Parsley Flour Extra-virgin olive oil Salt and pepper

Preparation: In a fry pan fry gently with olive oil sliced onions over low heat, add the anchovies without bones, garlic and chopped parsley. 

Prepare the cod scraping the skin and cutting it in tranches of 4 cm., add salt and pepper, on the side of the cod pulp sprinkle with the flour and with the Grana Padano cheese. 

Put the cod in a terracotta pot and sprinkling with onions and their juice, add the milk, cover the container with aluminum foil and place in oven when it is warm at around 170°C for 50 minutes. Sometimes shake the container to prevent the fish are stick. Past the 50 minutes remove the aluminum foil and cook for another 20 minutes, until the milk is consumed and have achieved a thick sauce. 

The cod is usually accompanied with polenta.

 

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