{"id":231139,"date":"2023-01-11T00:00:00","date_gmt":"2023-01-10T23:00:00","guid":{"rendered":"https:\/\/www.e-borghi.com\/recipe-baccala-alla-vicentina\/"},"modified":"2025-01-24T13:00:52","modified_gmt":"2025-01-24T12:00:52","slug":"recipe-baccala-alla-vicentina","status":"publish","type":"post","link":"https:\/\/www.e-borghi.com\/en\/traditional-cooking\/recipe-baccala-alla-vicentina\/","title":{"rendered":"Recipe: Baccal\u00e0 alla Vicentina"},"content":{"rendered":"

The classic recipe of the baccal\u00e0 alla vicentina (cod), found and validated in numerous meetings by the “Confraternita del Bacal\u00e0”<\/strong> – with jus a “c” – is certainly unique. But there are countless variations, which highlight all the inventiveness of Vicenza, even and especially in gastronomy. Among the many options, we offer a recipe that is the result of studies and comparisons between the many in vogue in restaurants and in restaurants in Vicenza as well as in the villages of the province of Vicenza.<\/p>\n

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Ingredients<\/h3>\n

1 kilogram of codfish
\n250 grams of onions
\n\u00bd liter of unfruited olive oil
\n3 to 4 salted sardines
\n\u00bd liter of fresh milk
\na little flour
\n50 grams of grated grana cheese
\na sprig of parsley
\nsalt and pepper<\/p>\n<\/div>\n

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Method<\/h3>\n

Before cooking, you must first buy. And it is good to know that the cod, the one that the Vicentini intend, honor and taste, is the stockfish. The raw material is always the same, the cod – gadus morhua -, characterized by a white meat and a very delicate taste, but the method of conservation is different: the cod is preserved in salt, the dried cod is dried. The baccal\u00e0 alla vicentina, therefore, is not cod but stoccafisso: a desired terminological difference that sinks – it seems – its roots in phonetic reasons, more similar to the Venetian dialect. And now let’s move on to the actual preparation of this typical dish: dip the cod in a container and in cold water for two or three days, changing the water as much as possible, on average every four hours of daytime. Remove the skin, open the fish for the long side, remove the bone and all the spines, cut it into square pieces and possibly the same. Separately slice the onions and brown them in a pan with a glass of oil, adding the sardines to saut\u00e9 after desalting, boning and chopped. Add the chopped parsley with the fire off. Now flour the pieces of dried cod, sprinkle with the prepared mixture, then arrange them, one next to the other, in a pan of cooked – or aluminum – or even in a pan, making sure that before putting the fish there is on the bottom a few tablespoons of saut\u00e9ed. Use the rest of the sauce to cover the fish and add the milk, parmesan, salt and pepper. Add the oil to cover all the pieces, leveling them. Cook it all at a very slow heat for about four and a half hours, making sure to use the right method, which in the Vicenza dialect is called “pipare”, that is to move the container from time to time without mixing. The “bacal\u00e0 alla vicentina” is delicious hot with polenta but is also excellent at a distance of a dozen – maximum fourteen – hours.<\/p>\n<\/div>\n<\/div>\n

…Buon appetito<\/p>\n

Foto principale: ricette.donnamoderna.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Discover the traditional recipe for Baccal\u00e0 alla Vicentina, a unique dish of Veneto gastronomy, rich in history and authentic flavors<\/p>\n","protected":false},"author":1,"featured_media":318361,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-post-blog-pro.php","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[1537],"tags":[],"village-conntection":[50800],"class_list":["post-231139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-cooking","village-conntection-marostica-it"],"_links":{"self":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/comments?post=231139"}],"version-history":[{"count":0,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231139\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media\/318361"}],"wp:attachment":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media?parent=231139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/categories?post=231139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/tags?post=231139"},{"taxonomy":"village-conntection","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/village-conntection?post=231139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}