Cod Fish Vicentina Style. What does a Nordic seawater fish have to do with Italian tradition? Baccala alla Vicentina is a Nordic fish in Italian style.
This is another top-rated Venetian recipe. One of the most popular ways to prepare cod is through a recipe called baccalà alla vicentina, which comes from Vicenza. To prepare this dish, simmer the baccalà in milk flavoured with a savoury soffrito of onions and anchovies. As the fish slowly cooks, it becomes flaky and creamy, resulting in a delightful taste. You can enjoy it with a piece of bread or a toasted crostini.
The journey of baccalà from the Norwegian seas to Italian plates involved shipwrecks and floating barrels. Why did dried cod become such a significant part of Italian cuisine?
Preparing cod fish Vicentina is not an easy task. The recipe is ancient and requires two to three days of preparation before cooking begins! Despite the effort required, baccalà became popular in Venice almost 590 years ago. It all started when a merchant named Pietro Querini returned from Norway in 1432 with packs of dehydrated cod. Captain Querini was initially headed to Bruges when his ship wrecked in a powerful storm, and the crew were forced to take to lifeboats. Their primary source of sustenance was what the locals called stockfisk–preserved through air-drying but brought back to culinary life with a delicious concoction of butter and herbs.
It’s important to note that stockfish are not salted but sun- and air-dried codfish until they become almost rock-hard. In the Veneto region, where this dish originates, stoccafisso is the usual codfish used in cooking.
Cod Fish Vicentina contains dairy products, white wine, and anchovies, so please let us know in advance if you have any allergies or dietary requirements.
Cod Fish Vicentina Style
Cod Fish Vicentina Style. What does a Nordic seawater fish have to do with Italian tradition? Baccala alla Vicentina is a Nordic fish in Italian style.
This is another top-rated Venetian recipe. One of the most popular ways to prepare cod is through a recipe called baccalà alla vicentina, which comes from Vicenza. To prepare this dish, simmer the baccalà in milk flavoured with a savoury soffrito of onions and anchovies. As the fish slowly cooks, it becomes flaky and creamy, resulting in a delightful taste. You can enjoy it with a piece of bread or a toasted crostini.
The journey of baccalà from the Norwegian seas to Italian plates involved shipwrecks and floating barrels. Why did dried cod become such a significant part of Italian cuisine?
Preparing cod fish Vicentina is not an easy task.
The recipe is ancient and requires two to three days of preparation before cooking begins! Despite the effort required, baccalà became popular in Venice almost 590 years ago. It all started when a merchant named Pietro Querini returned from Norway in 1432 with packs of dehydrated cod. Captain Querini was initially headed to Bruges when his ship wrecked in a powerful storm, and the crew were forced to take to lifeboats. Their primary source of sustenance was what the locals called stockfisk–preserved through air-drying but brought back to culinary life with a delicious concoction of butter and herbs.
It’s important to note that stockfish are not salted but sun- and air-dried codfish until they become almost rock-hard. In the Veneto region, where this dish originates, stoccafisso is the usual codfish used in cooking.
Baccala alla Vicentina contains dairy products, white wine, and anchovies, so please let us know in advance if you have any allergies or dietary requirements.
Cod Fish Vicentina Style. What does a Nordic seawater fish have to do with Italian tradition? Baccala alla Vicentina is a Nordic fish in Italian style.
This is another top-rated Venetian recipe. One of the most popular ways to prepare cod is through a recipe called baccalà alla vicentina, which comes from Vicenza. To prepare this dish, simmer the baccalà in milk flavoured with a savoury soffrito of onions and anchovies. As the fish slowly cooks, it becomes flaky and creamy, resulting in a delightful taste. You can enjoy it with a piece of bread or a toasted crostini.
The journey of
Cod Fish Vicentina Style
from the Norwegian seas to Italian plates involved shipwrecks and floating barrels. Why did dried cod become such a significant part of Italian cuisine?
Preparing baccalà is not an easy task.
The recipe is ancient and requires two to three days of preparation before cooking begins! Despite the effort required, baccalà became popular in Venice almost 590 years ago. It all started when a merchant named Pietro Querini returned from Norway in 1432 with packs of dehydrated cod. Captain Querini was initially headed to Bruges when his ship wrecked in a powerful storm, and the crew were forced to take to lifeboats. Their primary source of sustenance was what the locals called stockfisk–preserved through air-drying but brought back to culinary life with a delicious concoction of butter and herbs.
It’s important to note that stockfish are not salted but sun- and air-dried codfish until they become almost rock-hard. In the Veneto region, where this dish originates, stoccafisso is the usual codfish used in cooking.
Baccala alla Vicentina contains dairy products, white wine, and anchovies, so please let us know in advance if you have any allergies or dietary requirements.