Saturday, May 26, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Salt Cod Vincentina Style

1 pound salt cod

cup extra virgin olive oil

1 onion, minced

8 canned anchovy fillets

1 cups whole milk

bunch Italian parsley, minced

1 cup bread flour

1 cup Parmigiano Reggiano cheese

3 cups heavy cream

Soak and rinse cod for 2 to 3 days in a continuous stream of running water to wash off the salt. After the cod is ready, drain and pat the fillets dry. Cut the fillets into 4 by 4 inch pieces.

Cook minced onion in oil until translucent. Add the anchovies, milk, and parsley. Simmer about 20 minutes. Cool and set aside. Coat a 10 by 13-inch pan with cooking spray and then brushed with sone of anchovy mixture. Put the flour into small bowl and set it next to cod. Arrange the sauce, cheese, and cream nearby.

Take each piece of cod separately, coat it in flour and set inside pan previously brushed with some of anchovy mixture. Continue with the cod to get one layer down. Cover the layer with some of the mixture. Top with some of grated cheese. Start another layer and repeat above steps. Fill the pan with cream.

Cover the pan with foil and place in a larger pan. Add water halfway up the sides. Bake in 350-degree preheated oven for 2 to 2 hours. Cool. Overlap 2 pices of cod on plate, drizzle with sauce and serve with grilled polenta.

Yield: 6 servings

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