{"id":4330,"date":"2012-12-17T04:57:15","date_gmt":"2012-12-17T04:57:15","guid":{"rendered":"http:\/\/gingerforbreakfast.it\/blog\/?p=4330"},"modified":"2018-04-16T06:30:54","modified_gmt":"2018-04-16T04:30:54","slug":"what-else-could-i-say-or-rather-codfish-alla-vicentina","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/en\/what-else-could-i-say-or-rather-codfish-alla-vicentina\/","title":{"rendered":"WHAT ELSE COULD I SAY? or rather CODFISH \u201cALLA VICENTINA\u201d"},"content":{"rendered":"
A very famous and typical recipe from Vicenza city to enjoy one of the most tasty fish ever: cod!<\/p>\n
And this is a nice italian idea for the Christmas dinner!<\/p>\n
.<\/span><\/p>\n
INGREDIENTS x 4 PAX<\/strong><\/p>\n
800 g of cod (to whom salt has been removed)<\/p>\n
2 onions<\/p>\n
2 anchovies in salt or in oil<\/p>\n
40 g of parmesan cheese<\/p>\n
1 tbsp of parsley<\/p>\n
4 tbsp of flour<\/p>\n
evo oil qb<\/p>\n
1 clove of garlic<\/p>\n
half litre of milk<\/p>\n
salt and pepper<\/p>\n
slices of crispy polenta to combine with the dish<\/p>\n
.<\/span><\/p>\n
METHOD<\/strong><\/p>\n
Cut the cod in slices of about 2 inches, remove the fishbone and the skin.<\/p>\n
Chop the onions very thin and cook in a pan with evo oil together with garlic (to remove when golden brown), anchovies, chopped parsley, salt and pepper. Cook for 5 minutes then add the parmesan cheese mixing well.<\/p>\n
Cover the cod in flour and stuff the slices like a sandwich with the compound.<\/p>\n
In a pan put some evo oil, add the cod and cover it with the rest of the compound. Cook for 2 minutes then cover with milk.<\/p>\n
Cook covered and on a very slow flame for 1 hour and half gently shaking sometimes the pan to be sure that the cod doesn’t stick.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/12\/baccala1.jpg?resize=500%2C333\")
<\/p>\n","protected":false},"excerpt":{"rendered":"