Typicals+dishes+of+Veneto+region

Baccalà alla vicentina

The “baccalà alla vicentina” is a typical dish of Vicenza, a province of Veneto (Veneto is a region in north-east of Italy and its capital is Venice). The “baccalà” is stockfish, a fish of Norway’s sea. For preparing the stockfish it is putting in cold water for at least 2 or 3 days because when it exporting in Italy it is sun-dried. When it is soft, suffering abundant oil whit onions, garlic and anchovies and putting this sauce over the stockfish; therefore adding milk, salt and pepper. Cooking very slowly for 4-5 hours. After 2 hours adding abundant grated cheese. Serving the “baccalà” very hot, just stewed, or warmed the after day (in this case the taste is better) with tender or roasted corn-meal mush (polenta) and with white or red wine (Durello or Tocai Rosso) And now, good appetite.