BACCALA ALLA VICENTINA
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.
Cut the soaked baccala into 2-inch squares and check for any bones.
Preheat the oven to 425F.
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 for 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 breadcrumbs 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.