Baccalà alla Vicentina: The Original Recipe with Milk and Polenta

Imagine bringing to the table a dish that smells of history, of tradition, a warm embrace that tastes of home and Veneto. We're talking about Baccalà alla Vicentina, a true masterpiece of our cuisine.

But let's face it, preparing it can seem like a challenge. The fear that the baccalà might remain tough, that the cream isn't velvety, or that the flavor isn't authentic, can deter even the bravest. How many times have you tried recipes that didn't quite convince you?

Make yourself comfortable, because today your search ends here. I won't just give you a recipe, but the definitive guide, full of secrets and practical tips, to prepare a Baccalà alla Vicentina so perfect that everyone will say 'Wow!' Success is guaranteed, and the fear of making mistakes will be just a distant memory.

Smart Ingredients for a Masterful Baccalà alla Vicentina

It's not just a list, it's a conscious choice. Each ingredient plays a fundamental role in the success of your Baccalà alla Vicentina.

• Quality dried cod (stockfish): This is the heart of the dish. Choose well-dried stockfish, preferably from the Lofoten Islands (Norway), recognizable by its hard consistency and light color. Remember that stockfish is dried cod, not salted! Its quality will directly influence the final tenderness and flavor.
• Fresh whole milk: It's the secret to creaminess and delicacy. Milk, unlike water, softens the cod more uniformly and gives it a velvety texture, as well as balancing the saltiness.
• Sweet white onions: The base of the soffritto. Choose them fresh and not too pungent. Their sweetness will perfectly complement the fish flavor.
• High-quality salted anchovies: A few fillets, but essential. They don't serve to give a fishy taste, but to provide that savory and umami note that enhances the cod's flavor without overpowering it. Dissolve them well in the oil.
• Delicate extra virgin olive oil: A light and fruity oil that doesn't overpower the cod's flavor. Use a good quality one; it's fundamental for slow cooking.
• Grated Parmigiano Reggiano: A final touch that adds savoriness and an unmistakable aroma, making the cream even richer.
• All-purpose flour (00): A small amount, to bind the sauce and give it the right consistency.
• Fresh parsley: For a touch of freshness and color at the end.
• Salt and freshly ground black pepper: Always in moderation, tasting as you go.

Baccalà alla Vicentina: The 3 Mistakes Not to Make (and How to Avoid Them)

Preparing Baccalà alla Vicentina is an art, but even the greatest works can be ruined by small mistakes. I'll reveal the most common pitfalls and how to avoid them, for an impeccable result.

1. Not Soaking the Cod Correctly (or Using Pre-Soaked Cod)

Soaking is the most critical and lengthy phase. Dried stockfish must be soaked in cold water for at least 2-3 days, changing the water every 8-12 hours. This process rehydrates and softens it. If you buy it pre-soaked, it often isn't of the same quality or hasn't undergone the ideal process. Haste here is the enemy of tenderness!

2. Cooking the Cod on Too High Heat or for Too Short a Time

Baccalà alla Vicentina requires slow and gentle cooking. Too high a flame would make it tough and burn the bottom. It must 'pippare' (simmer) gently for hours, until it almost melts in your mouth. Patience is your best friend in this recipe.

3. Not Emulsifying the Sauce Well or Adding Too Much Milk at Once

Creaminess comes from the emulsion of the cod with milk and oil. If you don't mix well or add all the milk at once, you risk having a lumpy or too liquid sauce. Add the warm milk gradually, stirring constantly, to achieve that velvety perfection.

Grandma's Secret: The Extra Touch for an Unforgettable Baccalà

My grandmother, who was from Vicenza and prepared baccalà for every special occasion, always told me: 'Remember, baccalà is not just a dish, it's a cuddle. And cuddles are not rushed.' Her secret for a truly special baccalà was a little trick that few know.

After soaking and cleaning it, before cooking, she would lightly dust it with flour. 'Just a little, mind you! Only a veil,' she would say. This small gesture helps to bind the sauce better during slow cooking, making it even more velvety and enveloping, and prevents the cod from flaking too early, maintaining a perfect consistency.

Let's Prepare Baccalà alla Vicentina Together: The Step-by-Step Guide

Ingredients:

• 800 g of dried stockfish, already soaked and cleaned (approx. 400 g dry)
• 1 liter of fresh whole milk (and a little more if needed)
• 2 medium white onions
• 4 salted anchovy fillets (desalted)
• 100 ml of delicate extra virgin olive oil
• 50 g of grated Parmigiano Reggiano
• 2 tablespoons of all-purpose flour (00)
• A bunch of fresh parsley
• Salt and freshly ground black pepper
• Soft or grilled polenta for serving

Tools:

• A large, heavy-bottomed saucepan
• A cutting board and a sharp knife
• A wooden spoon or spatula

Instructions:

1. Prepare the cod: If you bought dried stockfish, make sure you have soaked it for 2-3 days, changing the water every 8-12 hours. Once soaked, clean it by removing the skin (if your fishmonger hasn't already) and bones. Cut it into pieces of about 4-5 cm. Gently pat it dry with paper towels.
2. Prepare the soffritto: In a heavy-bottomed saucepan, pour the extra virgin olive oil. Add the finely chopped onions and the desalted and crumbled anchovies. Let them sauté gently over very low heat, stirring often, until the onions are transparent and the anchovies are completely dissolved in the oil. This will take about 10-15 minutes. This step is fundamental for the sweetness of the dish.
3. Add the cod and flour: Add the cod pieces to the soffritto. Dust with the 2 tablespoons of flour and gently mix to ensure it's well absorbed, without damaging the fish pieces. Toast for a couple of minutes, always over low heat.
4. Begin cooking in milk: Heat the milk in a separate saucepan (it shouldn't boil, just be warm). Start adding the warm milk one ladle at a time to the saucepan with the cod. Stir gently and ensure the milk almost completely covers the fish.
5. Slow and patient cooking: Bring to a very gentle simmer, then lower the flame to the minimum, almost a thread. The cod should "pippare," meaning simmer gently, with barely perceptible bubbles. Cover the saucepan with a lid, leaving a small gap.
6. Stir and check: Every 20-30 minutes, stir gently with a wooden spoon, being careful not to break the cod pieces. If the milk dries out too much, add more warm milk, always a little at a time. Cooking will last from 3 to 4 hours, or even more, until the cod is very tender and almost falls apart on its own.
7. Emulsify and serve: When the cod is cooked, remove from heat. Add the grated Parmigiano Reggiano and finely chopped parsley. Stir vigorously but gently, lightly mashing some pieces of cod against the sides of the saucepan with the wooden spoon, to create that typical creaminess. Taste and adjust salt and pepper. The Baccalà alla Vicentina should be creamy and velvety.
8. Serve: Serve the Baccalà alla Vicentina piping hot, traditionally accompanied by slices of soft or grilled polenta. "La scarpetta" (mopping up the sauce with bread) is a must!

Tips and Frequently Asked Questions about Baccalà alla Vicentina

Can I use salted cod instead of stockfish?

No, absolutely not! The original Baccalà alla Vicentina recipe calls for the use of stockfish (air-dried cod), not salted cod. They are two different products, with very different textures and final flavors. Stockfish is more delicate and lends itself better to long cooking in milk.

How do I know if the cod is properly soaked?

Well-soaked cod should be soft and flexible to the touch, without hard or rubbery parts. If you bend it, it shouldn't break. If you still feel hard parts, continue soaking, changing the water.

Can I prepare Baccalà alla Vicentina in advance?

Yes, in fact! Baccalà alla Vicentina is one of those dishes that, like good wine, improves the day after. You can prepare it in advance and store it in the refrigerator for 2-3 days. When serving, gently reheat it over low heat, adding a splash of milk if necessary to restore creaminess.

Why did my cod turn out tough?

The most common causes are two: either it wasn't soaked enough, or it was cooked over too high heat and for too short a time. Remember: slow and gentle cooking is the key to tenderness.

Can I freeze Baccalà alla Vicentina?

Yes, you can freeze it in airtight containers for up to 2-3 months. Thaw it slowly in the refrigerator and then gently reheat it on the stove, stirring and adding a little milk if necessary for the right consistency.

There you have it! You hold not just a recipe, but the key to bringing a piece of history and the heart of Venetian cuisine to your table. A dish that tastes of home, tradition, and love, capable of conquering even the most demanding palates.

Don't be afraid to experiment, but start from this solid base and you'll see that applause won't be lacking. Cooking is a gesture of generosity, and this Baccalà alla Vicentina is the quintessence of that gesture.

Have you tried our recipe? We're very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram tagging @CercaRicette.it. If you loved this dish, you can't miss our recipe for Perfect Polenta for a sublime pairing, or our guide on How to Soak Stockfish to become a true expert!