With a recipe for codfish at Vicenza, this time the "brothers of the pan" and you'll understand why later, we keep the promise to provide you with the recipes of our family.
Prepare the cod Vicentina we have been taught by our brother and his wife, who for a long long time ran a grocery store, where Friday you could buy salt cod, that already wet and the prepared and cooked by them to Vicenza and gelato.
With much patience we have explained many times the recipe and now it seems the time to make it known to you.
If you follow the step by step with patience and love the result will be fabulous.
Enjoy.
INGREDIENTS:
- 1 kg of cod (cod) by dry weight
- 0.5 dl. Corn oil
- 1 lt. whole milk
- 3 medium white onions
- 100 g. of salted anchovies (the ones in pots are also fine)
- a handful of salted capers
- 2 tablespoons flour 00
- 100 g. Parmesan
- 70 g. bread crumbs
Soak the salt cod for two nights and two days changing the water 2 / 3 times a day and keep in a cool place.
proceed to clean the cod to remove all the bones and prepare the parts, add one part of the skin, cut into small squares, season with salt and pepper.
Prepare the sauce with onions, anchovies dissolve at the end and capers, once cold add two tablespoons of flour.
In a baking dish prepared with a layer of salt cod on sautéed onions, anchovies, capers and 00 flour, sprinkle with bread crumbs and Parmesan.
then make a second layer identical to the first and cover with milk.
Heat oven to 180 degrees and bake.
It will take about two hours cooking, check every so often. When half cooked and become brown turn a spoon upside down and make him redo the crust.
This is the end result, finally, prepare a white or yellow polenta.
These doses are for 10 servings, should advance can freeze and eat later adding a little 'milk.
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