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RECIPE OF THE MONTH INGREDIENT OF THE MONTH BABBO MENU |
 BACCALA ALLA VICENTINA Serves 4 There are as many recipes for baccala in Italy as there are cooks. This one was given to me by Mrs. Cuppone from Vicenza, where its exact measurements and garlic-ness vary from cook to cook. It is often served with baked polenta, but I prefer the simplicity of grilled bread. Vicenza is a great town to visit, filled with villas and houses designed by the brilliant neoclassical architect Palladio. INGREDIENTS 1 pound baccala, soaked 48 hours in 4 changes of water 1/4 cup plus 1 cup extra-virgin olive oil 2 baker potatoes, peeled and cut into ½-inch dice 4 salted anchovies, filleted and soaked in milk 4 hours 2 cloves garlic, peeled and left whole ½ cup dry white winre 3 cups milk, plus more if necessary 2 bunches Italian parsley, finely chopped to yield ½ cup 1 cup toasted bread crumbs INSTRUCTIONS • Cut the soaked baccala into 2-inch squares and check for any bones. • Preheat the oven to 425 F. • Place baccala, ¼ cup olive oil, potatoes, anchovies, garlic, milk and wine into a pot over high heat and bring to a boil. Immediately lower the heat and simmer 1 hour, or until baccala easily falls apart and potatoes are very soft. Buzz with an immersion blender until smooth, all the while drizzling in the remaining olive oil. • Divide the mixture evenly among four 4-ounce ramekins, dust with bread crumbs and set aside until ready to serve. Place the ramekins on a cookie sheet and bake until very hot, about 8 to 10 minutes. Remove from the oven and serve with grilled bread. |
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