Baccalà alla Vicentina Ingredients for 6 persons: 1kg stockfish, well-soaked
300ml whole milk
200ml extravirgin olive oil
3 salted anchovies
3 large onions
2 cloves of garlic
2 bunches of parsley
3 spoonfuls of granted parmesan cheese
2 spoonfuls of flour
salt and pepper Estimated preparation time: 5 hours Cut the soaked salted cod into large pieces, then open each piece out to remove the skin and bones. Chop the onions, garlic, and parsley. Remove the excess salt and bones, from the anchovies and rinse well. Add the anchovies to the onion, garlic and parsley mixture. Heat 100ml of the olive oil in a large heavy pot. Add the chopped onion mixture and bit of salt and pepper and cook, stirring constantly, for 5-6 minutes. Turn off the heat, add the grated parmesan and mix well. Stuff each slice of “baccalà” with a little of the onion and anchovy mixture, but leave most of it in the bottom of the pot. Dust the slices of “baccalà” with flour and arrange them in the pot, set closely together. Add the rest of the olive oil, cover with milk and put the pot on low heat. Bring to a simmer and cook gently for a least four hours, never stirring, but shaking the pot every so often so the “baccalà” doesn’t stick to the bottom of the pan. Serve the “baccalà” piping hot with slices of grilled polenta or with a side dish of soft fresh yellow polenta. Enjoy your meal! | 
