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Salt Cod With Polenta - {Baccala Alla Vicentina} Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasSalt Cod With Polenta - {Baccala Alla Vicentina} Recipe - Cooking Index

Salt Cod With Polenta - {Baccala Alla Vicentina}

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 lbs 1362g / 48ozBaccala - soaked 48 hours in
  Four changes of water
4 tablespoons 60mlVirgin olive oil
4 tablespoons 60mlButter
2   Spanish onions - chopped 1/2" dice
4   Salted anchovies - fillets removed,
  And soaked in milk for 4 hours
1/2 teaspoon 2.5mlCinnamon
1/2 cup 118mlDry white wine
3 cups 711mlMilk, plus more,
  If necessary
1/2 cup 73g / 2.6ozFinely-chopped Italian parsley
  Soft Polenta
4 cups 948mlWater
2 tablespoons 30mlSalt
1 cup 62g / 2.2ozPolenta or cornmeal
1/2 cup 118mlStracchino - cut into cubes

Recipe Instructions

Cut soaked baccala into 2-inch squares and check for any bones.

In a 12-inch frying pan, heat olive oil and butter over medium heat. Add onions, anchovies and cinnamon, and cook until onions are very soft but have not browned, 10 to 12 minutes. Add baccala pieces, wine, and milk and bring to a boil. Lower heat to simmer and cook 1 hour, adding more milk if mixture becomes dry. Add chopped parsley, check for seasoning, and serve with Soft Polenta.

Soft Polenta: In a 3-quart saucepan, heat water and salt until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat, and continue to stir until thick as paste.

Stir in the cheese and continue to stir until it is melted and incorporated.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D21) - from the TV FOOD NETWORK

Rating

Average rating:

10 (1 votes)

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