• Baccalà alla vicentina

    3 votes
    Baccalà alla vicentina
    Prep: 25 hours Cook: 4 hours Servings: 4
    by Frank Fariello
    323 recipes
    Baccalà, or dried salt cod, is a favorite meal around our house, even if it only appears occasionally on the dinner table. One of the most delicious ways to make baccalà has got to be in the style of Vicenza, alla vicentina: slowly braised in milk flavored with a savory soffritto of garlic, onions and anchovies.


    • Salted cod fish
    • Onion
    • Salt and pepper
    • Anchovy fillets
    • Parsley
    • Flour
    • Milk
    • Parmesan Cheese


    1. See link below to original blog post for detailed recipe.

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    • kathy gori
      kathy gori
      excellent Frank!


      • Frank Fariello
        Frank Fariello
        Thanks! In fact, this recipe originally calls for stoccafisso (which for some reason they call baccala' in the Veneto) as explained in the post. But it's impossible to find many places so I modified the recipe and made a few adjustments to account for the saltier quality of baccala'.
        • Citronetvanille
          I love baccalà it's one of my favorite kind of fish and your dish looks exquisite, my mom makes stoccafisso which is another type of merluzzo and now I am so hungry!

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