Traditional Italian Venetian Salt Cod with Milk and Onions Story of the Dish Baccalà alla Vicentina is one of Veneto’s most important traditional dishes and one of the clearest expressions of the cuisine of Vicenza. Despite the name, the fish traditionally used is stockfish, dried cod that is soaked for several days before cooking, rather than salted cod in the strict technical sense. The dish is built slowly from softened onions, anchovies, milk, olive oil, flour, and piece

A restaurant-style Italian salt cod secondo with silky smoked potato purée, Tuscan kale and a glossy saffron sauce.

Baccalà con Patate (Italian Salt Cod with Potatoes) Baccala with Potatoes Prep. time: 10 minutes Cook Time: 25 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 2 lb Baccala, (Cod fish) 2 cups All purpose flour 2 large potatoes 1 lb of fresh peeled and chopped tomatoes 2/3 cup of black olives without pits 4 cloves of garlic, 2 onions, 1/2 cup of olive oil, plus more for frying Pepper qb 1/4 cup of chopped parsley Basil to garnish Preparation: Soak the Baccala in a large bo