This is my version of Baccalà alla Vincentina
Serves 1 for main course
- 250 grams fillet of salt cod (already soaked and ready to cook)
- 1 sardine preserved in salt (or 3 anchovies)
- 1 small onion (50 grams)
- 100 ml milk
- 100ml extra virgin olive oil – this might seem a lot but it’s the right quantity 🙂
- drizzle of extra virgin olive oil (to fry the onion)
- 20 grams grated grana cheese
- small bunch parsley
- salt and freshly ground black pepper
Gently fry the onion and when transparent and the washed , boned and chopped sardine (or anchovies) and cook for a couple of minutes. Now stir in the chopped parsley and add salt and pepper. Place the floured pieces of salt cod in a small oven dish 12x14cm and distribute onion and parsley mix on top. Sprinkle in grated cheese, pour in milk and oil. Push the fish down with a spatula…it should be covered by the liquid. Bake in centre of oven at 175°C for 1 hour 30 minutes. Serve with green vegetable (broccoli or spinach) or a green salad and lots of crusty bread.
I forgot to put the parsley into the photo 🙂
Cook with Ellen in Puglia 