Cod Vicenza (Salt cod Vicenza)
The Salt cod Vicenza (cod Vicenza) is undoubtedly the symbol of the city recipe of Vicenza in Italy.
The origins of cod Vicenza back to 1432 when an expedition led by Captain Venetian Querini Pietro, shipwrecked on the coast of the island of Rost, one of the most isolated islands of Norway. Al return home, Guerini captain decided to bring along some dried fish that he liked so much and that the Norwegians had plenty: cod.
Arriving home, Vincentians restorers were curious of this cod and realized that it could be an alternative to fresh fish, it was very expensive and also, was very perishable. Precisely for this reason we began studying a way to prepare this new food and apparently found: was born on cod Vicenza.
The 1 March 1987 association was founded “Venerable Brotherhood of cod Vicenza“, which suggests a recipe that is the result of studies and comparisons between the many recipes in vogue in the most famous restaurants and taverns in the Vicenza-thirties and fifties, without demonizing variants currently in service.
For this recipe today we have a "guest blogger", my dear friend Nicola Muraro, one Vincentian passionate about photography and the kitchen has kindly passed on the information to prepare this dish with the original method.
Ingredients 12 people:
- 1 Kg. dried cod.
- 300 grams of onion
- ½ liter of Olive Oil Extra Virgen
- ½ liter of fresh milk
- 3 Salted sardines
- 50 grams of wheat flour
- 50 grams of grated Parmesan cheese
- 1 Bunch of parsley
- Salt and pepper
Preparation:
- Hitting good cod to lose its rigidity and soak in cold water, changing the water every 4 hours for 2-3 days.
- Open the fish along, remove the bones and cut into pieces.
- Chop the onion and fry in a pan with oil cup, add salted sardines cut into pieces, finished the sauce off the heat and add the chopped parsley.
- Place a few tablespoons of the sauce in a baking or casserole, enharinar cod chunks in the container and arrange next to each other, cover with the remaining sauce, add milk, Parmesan cheese and season.
- Now add oil to cover the pieces of cod and level. Cook over very low heat for 4 hours, occasionally shaking the pan with a circular motion, not mix never cod.
This vicentino baking phase term is called "pipare”. - Only experience will determine the exact point of cooking the cod, depending on the type of specimen, consistency can vary.
The cod Vicenza is also ideal after a rest of 12/24 hours.
Please the cod Vicenza with polenta, y un buen Vespaiolo Breganze or Tocai Rosso di Barbarano.
If you have time and walk through the beautiful Vicenza, can attend the annual festival that takes place the last weekend of September in the city of Sandrigo.
[Photo and recipe: Nicola Muraro ]
People: 12
Time: 6 hours
Difficulty: Media
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Very good my father loved,as well Vicentin.
Gracias Claudia 😉