Baccalà alla Vicentina

Name: Baccalà alla Vicentina
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 4 servings
Cuisine: IT
Ingredients: desalted salt cod (baccalà); onions, finely sliced; anchovy fillets; low-fat milk; flat-leaf parsley, chopped; olive oil; salt and pepper

Venetian slow-cooked salt cod in milk, onion and anchovy sauce — the iconic dish of Vicenza that transforms humble preserved fish into pure luxury with 44g protein.

📅April 4, 2026

15mPrep

180mCook

4Servings

⭐ 4.8Rating

🍝

Nutrition Facts (per serving)

Protein 53%Fat 38%Carbs 9%

340kcalCalories

44gProtein

14gFat

8gCarbs

1gFiber

Ingredients

1.5 lbdesalted salt cod (baccalà)
3 wholeonions, finely sliced
6 wholeanchovy fillets
1.3 cuplow-fat milk
20 gflat-leaf parsley, chopped
3 tbspolive oil
1 to tastesalt and pepper

Instructions

Cut cod into portions. Dredge lightly in flour.
Soften onions and anchovies in olive oil 15 min.
Layer cod in a casserole; cover with onion mixture and parsley.
Pour over milk and remaining olive oil.
Cook covered on very low heat or at 140°C for 2.5–3 hours, shaking pan gently — never stirring. Serve with polenta.

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#it #high-protein #budget #fish

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