Bacala alla Vincentina

Name: Bacala alla Vincentina
Prep time: 2 d 1 h 40 min
Cook time: 2 d 1 h 40 min
Total time: 2 d 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps butter; 1 teaspoons cinnamon; 120 milliliters dry white wine; 732 milliliters milk plus more, if necessary; 2 Spanish onions, chopped in 1/2-inch dice; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 4 salted anchovies, fillets removed and soaked in milk for 4 hours; 4 Tbsps virgin olive oil; 1 kgs bacala, soaked 48 hours in 4 changes of water

Need a gluten free, primal, and pescatarian hor d'oeuvre? Bacalan alla Vincentina could be an outstanding recipe to try. One portion of this dish contains around 8g of protein, 32g of fat, and a total of 395 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of milk, virgin olive oil, onions, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 49 hours and 40 minutes. Salt Cod, Amalfi Style (Bacalan All'Amalfitana), Alla Checca, and Cavatelli alla Vodka are very similar to this recipe.

Instructions

Cut soaked bacala into 2-inch squares and check for any bones.

In a 12-inch saute pan, heat olive oil and butter over medium heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add onions, anchovies and cinnamon and cook until onions are very soft but have not browned, 10 to 12 minutes.

Ingredients you will need

Anchovies

Cinnamon

Onion

Add bacala pieces, wine and milk and bring to a boil. Lower heat to simmer and cook 1 hour, adding more milk if mixture becomes dry.

Ingredients you will need

Milk

Wine

Add chopped parsley, check for seasoning and serve with soft polenta.

Ingredients you will need

Seasoning

Parsley

Polenta

Equipment

Frying Pan

Ingredients

Servings:

4Tbsps

butter 1teaspoons

cinnamon 120milliliters

dry white wine 732milliliters

milk plus more, if necessary 2

Spanish onions, chopped in 1/2-inch dice 2bunches

Italian parsley, finely chopped to yield 1/2 cup 4

salted anchovies, fillets removed and soaked in milk for 4 hours 4Tbsps

virgin olive oil 1kgs

bacala, soaked 48 hours in 4 changes of water

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Medici Ermete Concerto Lambrusco Reggiano with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.