Name: Baccalà alla vicentina
Prep time: 1500 min
Cook time: 240 min
Total time: 1740 min
Cuisine: Italian
Ingredients: Salted cod fish; Onion; Salt and pepper; Anchovy fillets; Parsley; Flour; Milk; Parmesan Cheese

Cost per serving $0.21 view details

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Nutrition Facts

Amount Per Serving	%DV
Serving Size 32g
Recipe makes 4 servings
Calories 31
Calories from Fat 2	6%
Total Fat 0.19g	0%
Saturated Fat 0.04g	0%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 499mg	21%
Potassium 141mg	4%
Total Carbs 2.33g	1%
Dietary Fiber 0.4g	1%
Sugars 1.05g	1%
Protein 4.73g	8%

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Reviews

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kathy gori

February 12, 2010

excellent Frank!

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Comments

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Frank Fariello

February 12, 2010

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'.

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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'.
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Citronetvanille

February 12, 2010

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!
1 reply

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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!
or Cancel

Baccalà alla vicentina Recipe

Ingredients