Delicious Recipes

Vicenza-style Salt Cod Recipe

in cucina con pina

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in

Vicenza-style salt cod recipe for a fish main course (fish – salt-preserved cod). Ideal for the Christmas Eve menu and beyond, I never tire of saying fish is low in fat and rich in vitamins, perfect for any occasion. Cod, especially in Northern Europe, is the family with the highest number of species and the greatest commercial importance and plays an important role both fresh and frozen. In Scandinavian countries, fish is also sold dried in the form of stockfish. The difference between these two cods lies in the preparation: salt cod is salted for preservation, while stockfish is air-dried. The Vicenza-style salt cod is a recipe that can be prepared in advance and reheated when needed.

  • Difficulty: Easy
  • Cost: Expensive
  • Preparation time: 20 Minutes
  • Portions: 4
  • Cooking methods: Stovetop
  • Cuisine: Italian
  • Seasonality: All Seasons
1,076.50 Kcal
calories per serving
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  • Energy 1,076.50 (Kcal)
  • Carbohydrates 30.60 (g) of which sugars 9.71 (g)
  • Proteins 91.75 (g)
  • Fat 66.38 (g) of which saturated 12.08 (g)of which unsaturated 3.14 (g)
  • Fibers 1.72 (g)
  • Sodium 9,473.08 (mg)

Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 1.1 lbs desalted salt cod
  • 3/4 cup all-purpose flour
  • 2 cups onions
  • 4 fillets anchovies in oil
  • 2 cups skimmed milk
  • 1 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 tsp chopped parsley
  • 1 tsp fine salt
  • 1 pinch black pepper

Tools

  • Pan
  • Cutting Board
  • Fork

Preparation

  • I finely sliced the onion and gently sautéed it in the pan with half of the oil.

  • I add the anchovy fillets and mash them with a fork to turn them into cream.

  • I add plenty of chopped parsley.

  • I let it cook for a few minutes over high heat.

  • After flouring the salt cod, I add it to the pan and let it brown together with the onion and anchovies.

  • When everything is golden, I add all the milk and the remaining extra virgin olive oil, adjust the salt and pepper without overdoing it, and cook over low heat for another 30 minutes.

  • I add the Parmesan and continue cooking for another 5 minutes.

  • Here is the Vicenza-style salt cod ready!

  • The Vicenza-style salt cod is ready

  • You can also cook the paccheri in the Vicenza-style salt cod sauce.

ALTERNATIVE

As an alternative, today I would like to propose PACCHERI WITH VICENZA-STYLE SALT COD. If you have leftover salt cod, use it to dress the pasta, specifically paccheri. Extraordinary! As a first alternative, otherwise, I recommend trying my STUFFED CACCAVELLE with Vicenza-style salt cod, baked with béchamel, here is the recipe

https://blog.giallozafferano.it/vaipinacucina/caccavelle-ripiene-di-stoccafisso-alla-vicentina/

https://blog.giallozafferano.it/vaipinacucina/caccavelle-ripiene-di-stoccafisso-alla-vicentina/

https://blog.giallozafferano.it/vaipinacucina/caccavelle-ripiene-di-stoccafisso-alla-vicentina/

https://blog.giallozafferano.it/vaipinacucina/caccavelle-ripiene-di-stoccafisso-alla-vicentina/

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in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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