Cod alla Vicentina with Veneto DOP oil


Ingredients for 4 persons

650 g pre-soaked salt cod

1 medium white onion

2 sardines

250ml whole milk

100g flour

250 ml Veneto PDO oil

Black pepper to taste

Salt to taste

1 bunch of parsley

30 g grated Parmesan cheese




Preparation time

40 mins


Prepare all the ingredients on the work surface. Slice the onion and in the meantime clean the codfish, removing the bones and skin. Cut it into chunks.

Fry the onion in a pan with plenty of Veneto DOP oil. Melt the sardines and then add the finely chopped parsley. Meanwhile, flour the pieces of stockfish, then brown them in the same pan for at least 5 minutes. Now add the rest of the onion you left aside and continue cooking for a few minutes. Now add the milk, Parmesan cheese and the remaining oil, then season with pepper and salt. Cover with a lid and leave to simmer for at least 3 hours, trying not to stir too much during cooking. Serve the Vicenza-style salt cod with a sprinkling of fresh parsley, accompanied by the traditional slice of grilled polenta.

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