Salt cod, or baccalà, has been a staple in Venetian cuisine for centuries. The preserved fish is a versatile ingredient that was once a common source of protein in the Venetian diet. Today, it remains a beloved ingredient, especially in the city of Vicenza, it is prepared according to a special recipe that has been passed down through generations.

The recipe begins with the salt cod, which is soaked in water for at least 24 hours. This removes much of the salt, which can otherwise overpower the dish. The fish is then drained, rinsed, and cut into pieces. These are simmered in water until they are just cooked through, then drained and set aside.

Next, the base for the dish is prepared. Finely chopped onion, celery, and carrot are sautéed in olive oil until tender. A handful of chopped parsley is added, along with a generous pinch of red pepper flakes. Tomato puree is stirred in and simmered until the flavors have melded together.

The salt cod is then returned to the pan and tossed with the tomato sauce. A splash of white wine is added, followed by a ladleful of fish stock. The dish is simmered gently until the flavors have deepened and the sauce has thickened slightly. Just before serving, a tablespoon of butter is whisked in, adding richness and a velvety texture to the sauce.

The finished dish is traditionally served with polenta – a hearty, cornmeal-based side dish that is the perfect foil for the savory, tomatoey salt cod. It is a soulful, comforting plate that exemplifies the rustic, simple flavors of Venetian cuisine.

While the recipe for Vicenza-style salt cod is relatively straightforward, each cook will have their own tweaks and variations. Some may use anchovies or capers to add briny flavor to the dish, while others might include garlic or sweet bell peppers. However it’s prepared, though, there’s no denying that baccalà is a true Venetian classic, and this recipe is a great way to get a taste of this time-honored dish.

If you’re looking to prepare Vicenza-style salt cod at home, there are a few things to keep in mind. Firstly, it’s important to use quality salt cod – look for fish that is firm to the touch and free of any lingering saltiness. Secondly, take care not to overcook the fish – while it should be thoroughly cooked, it can easily become dry and tough if left on the heat for too <a href="https://www.neuralword.com/en/article/the-goal-of-vicenza-is-vicenza” title=”The goal of Vicenza is Vicenza”>long. Finally, be sure to taste and adjust the seasoning as you go – different brands of salt cod may require varying amounts of salt or acid to create the perfect balance of flavors.

In conclusion, the Venetian recipe for Vicenza-style salt cod is a rustic, comforting dish that is beloved throughout the region. With its rich tomato sauce and tender, flavorful fish, it’s easy to see why this dish has stood the test of time. Whether you’re a seasoned cook or a curious beginner, this recipe is sure to become a favorite in your kitchen – try it today and discover the authentic flavors of Venetian cuisine.

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