Baccalà alla vicentina

Instructions

1. 1

   To prepare the baccalà alla vicentina, the stockfish you use should already be soaked for about 3 days and dried overnight. Then, first, chop the onion and desalt the sardines, rinsing them carefully under water. Then, pour them into a pan together with the chopped onion.

2. 2

   add a generous drizzle of oil, mix everything and cook for about 50-60 minutes over low heat until the sardines have melted and the onions are well softened, and you have obtained a sort of amber-colored cream.

3. 3

   Now, move on to the cod, the ragno variety. Take the soaked fillet, remove the bones and open it leaving the skin intact. Then, fill it with some of the onion mixture, spreading it only on one half, season with coarse salt and a pinch of freshly ground black pepper.

4. 4

   Finally, sprinkle with flour, you will only need a little. Close the cod as if it were a sandwich and cut into pieces about 6 cm wide.

5. 5

   Take a saucepan (choose one that is the right size so that the pieces of cod are all close together) and spread about half of the remaining onion mixture on the bottom. Arrange the pieces of stockfish vertically inside the saucepan. The pieces must be arranged next to each other.

6. 6

   Cover with the remaining onion, sprinkle again with a little flour, add a pinch of coarse salt,

7. 7

   the pepper, the Grana Padano and pour the milk over everything.

8. 8

   Then, also add the oil until it completely covers the cod. At this point, let it cook for about 4-5 hours over low heat (it should "simmer"), trying to touch it as little as possible during cooking. If you prefer, you can cover it with a lid, but leave part uncovered to let the steam escape. After 5 hours, the cod will be soft, white and not too flaky (in pieces), the aroma will be intense.

9. 9

   Finally, add the chopped parsley, mix everything and serve with slices of polenta, as tradition dictates.