-
-
-
OreganoFromItaly.com
-
-
-
-
CookiesFromItaly.com
-
-
-
-
SilverFromItaly.com
-
-
-
-
OnlyInItaly.com
-
-
People
are Talking!
-
"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
| |
|
|
- Vicenza Style Cod Fish
- (Baccala alla Vicentina)
-
|
-
-
Ingredients:
-
- 1 lb stockfish (dry cod)
2 fresh anchovies, unsalted, skinless and boneless
2 cloves garlic, chopped
1/4 tbs fresh Parmigiano Reggiano cheese, grated
1 and 1/4 cups onions, sliced
1 cup milk
2 cups extra virgin olive oil
Salt (a pinch)
Fresh ground black pepper
-
- Directions:
-
- Cod should be cleaned, skinless and boneless. If using salted stockfish, pre-soak in cold running water for at least 24 hours, and wash pieces individually every 8 hours. Anchovies should be fresh or defrosted frozen.
Saute onions in olive oil until transparent.
In a bowl, mix the parsley, garlic and anchovies.
With a fork, spread some of the mixture on each piece of fish, sprinkle with cheese and roll up.
Slice rolls into pieces about 1 and 1/2 inches wide and coat in flour mixed with a little cheese and pepper. Shake off excess.
Place fish bits in an oiled shallow roasting pan and cover with sauteed onions.
-
- Season with salt and pepper, add milk and bake in oven preheated to 140° C (275°F) for 4 hours, turning fish occasionally and adding olive oil if necessary.
-
- Remove from oven, top with more parsley and serve immediately. Serves 4.
|
|
Free
Newsletter!
The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
|
|
| |
|
"Updated Weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- CookiesFromItaly
|
|
