Classic Baccalà alla Vicentina
"Indulge in a legendary Venetian masterpiece where salt-cured cod transforms into a velvet-smooth delicacy through the art of slow-simmering."
Instructions
After soaking, drain the cod well. Remove the skin and any remaining bones, then cut into large, evenly sized pieces for uniform cooking.
Heat the olive oil in a wide, heavy-bottomed pan over medium heat. Add the chopped onion and garlic and sauté gently until soft and translucent, without browning.
Place the flour in a shallow dish. Lightly dredge each piece of cod in the flour, shaking off any excess.
Carefully add the floured cod to the pan. Cook gently, turning as needed, until lightly golden on all sides. Remove the cod and set aside.
Pour the milk into the same pan and bring to a gentle simmer, scraping the bottom to release any flavorful bits.
Return the cod to the pan, cover, and cook over very low heat for about 30 minutes, allowing the fish to become tender and absorb the creamy sauce.
Sprinkle in the Parmigiano-Reggiano and chopped parsley. Season carefully with salt and pepper, keeping the natural salinity of the cod in mind.
Serve hot, garnished with fresh lemon slices to balance the richness.