Baccalà alla Vicentina: A Step-by-Step Recipe Guide

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Baccalà alla Vicentina

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large saucepan or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Serving dish

Ingredients

  

• Ingredients
• For the Baccalà:
• 1 lb 450 g salted cod (baccalà), soaked for 24-48 hours in cold water (changing the water every 8 hours)
• 1 medium onion finely sliced
• 2 cloves garlic minced
• 1 can 14 oz diced tomatoes, drained
• 1 cup 240 ml extra virgin olive oil
• 1 cup 240 ml dry white wine
• 1 tablespoon capers rinsed and drained
• 1 tablespoon chopped fresh parsley
• Salt and black pepper to taste

Instructions

 

• Method
• Prepare the Baccalà:
• After soaking the salted cod, rinse it thoroughly under cold water to remove excess salt. Pat dry with paper towels and cut it into 2-inch pieces.
• Sauté the Onions and Garlic:
• In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and translucent, about 10 minutes.
• Add the minced garlic and sauté for an additional minute until fragrant.
• Add the Tomatoes and Wine:
• Stir in the drained diced tomatoes and cook for another 5 minutes.
• Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.
• Add the Baccalà:
• Gently place the pieces of baccalà into the saucepan, ensuring they are nestled among the onions and tomatoes.
• Sprinkle the capers, parsley, salt, and pepper over the top.
• Simmer:
• Reduce the heat to low, cover the pot, and let the baccalà cook gently for about 1.5 hours. Stir occasionally, being careful not to break apart the fish. The baccalà should become tender and flaky.
• Let it Stand:
• Once cooked, remove the pot from the heat and let it stand for about 30 minutes. This resting time helps the flavors meld together beautifully.
• Serve:
• Serve the Baccalà alla Vicentina warm, drizzled with extra olive oil and garnished with additional parsley if desired. It pairs wonderfully with polenta, crusty bread, or mashed potatoes.
• Variations
• Vegetarian Version: Substitute baccalà with hearty vegetables like eggplant or zucchini for a vegetarian-friendly version.
• Spicy Twist: Add red pepper flakes during the sautéing process for a little heat.
• Herb Infusion: Experiment with different herbs like thyme or oregano to add new flavors.

Baccalà alla Vicentina is a classic dish from the Veneto region of Italy, renowned for its rich flavors and comforting textures. This traditional recipe features salted cod (baccalà) that is slowly cooked to tender perfection in a savory sauce made from onions, tomatoes, and olive oil. The result is a hearty and delicious meal that showcases the beauty of Italian cuisine. From my own personal experience, this dish is perfect for special occasions or family gatherings, and it can impress even the most discerning palates.

Let me show you how I make Baccalà alla Vicentina.

Notes on What to Expect

When you prepare Baccalà alla Vicentina, expect a warm, inviting aroma filling your kitchen as the dish simmers. The cod will transform from a firm texture to tender and flaky, melding beautifully with the sauce’s rich flavors. This dish is not only delicious but also a great conversation starter at any meal.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Time to Stand: 30 minutes
• Total Time: 3 hours
• Ease of Cooking: Intermediate
• Servings: 4
• Calories: Approximately 400 per serving
• Cost of Ingredients: $20–$30
• Cuisine: Italian
• Course: Main Dish
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Vicentina  here.

Equipment Needed

• Large saucepan or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Serving dish
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Vicentina  here.

Ingredients

• For the Baccalà:
  • 1 lb (450 g) salted cod (baccalà), soaked for 24-48 hours in cold water (changing the water every 8 hours)
  • 1 medium onion, finely sliced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, drained
  • 1 cup (240 ml) extra virgin olive oil
  • 1 cup (240 ml) dry white wine
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon chopped fresh parsley
  • Salt and black pepper to taste

Method

1. Prepare the Baccalà:
   • After soaking the salted cod, rinse it thoroughly under cold water to remove excess salt. Pat dry with paper towels and cut it into 2-inch pieces.
2. Sauté the Onions and Garlic:
   • In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and translucent, about 10 minutes.
   • Add the minced garlic and sauté for an additional minute until fragrant.
3. Add the Tomatoes and Wine:
   • Stir in the drained diced tomatoes and cook for another 5 minutes.
   • Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.
4. Add the Baccalà:
   • Gently place the pieces of baccalà into the saucepan, ensuring they are nestled among the onions and tomatoes.
   • Sprinkle the capers, parsley, salt, and pepper over the top.
5. Simmer:
   • Reduce the heat to low, cover the pot, and let the baccalà cook gently for about 1.5 hours. Stir occasionally, being careful not to break apart the fish. The baccalà should become tender and flaky.
6. Let it Stand:
   • Once cooked, remove the pot from the heat and let it stand for about 30 minutes. This resting time helps the flavors meld together beautifully.
7. Serve:
   • Serve the Baccalà alla Vicentina warm, drizzled with extra olive oil and garnished with additional parsley if desired. It pairs wonderfully with polenta, crusty bread, or mashed potatoes.

Variations

• Vegetarian Version: Substitute baccalà with hearty vegetables like eggplant or zucchini for a vegetarian-friendly version.
• Spicy Twist: Add red pepper flakes during the sautéing process for a little heat.
• Herb Infusion: Experiment with different herbs like thyme or oregano to add new flavors.
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Vicentina  here.

Tips and Substitutions

• Dietary Needs:
  • For gluten-free options, ensure any additional side dishes (like bread) are gluten-free.
  • If you prefer a lower-fat version, you can reduce the amount of olive oil used.
• Soaking the Cod: This is crucial; ensure to soak the cod for the recommended time to reduce the saltiness.

Nutritional Information Per Serving

• Calories: Approximately 400
• Protein: 35g
• Fat: 25g
• Carbohydrates: 10g
• Fiber: 2g
• Sodium: 700mg (may vary based on salt content of baccalà)

I hope this guide has made making Baccalà alla Vicentina seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment!