질문하기
Salt cod slow-cooked in milk and olive oil, Vicenza's beloved traditional family dish. This high protein mediterranean classic is rich in omega-3s and supports a healthy, lower cholesterol diet.
Pat the soaked salt cod thoroughly dry, remove any bones and skin, and cut into large pieces (about 2 inches).
Dust the cod pieces lightly with the flour, shaking off excess for an even coating.
Heat 2 tbsp of olive oil in a large, heavy-bottomed pot over medium-low heat; add sliced onions and cook gently for 10 minutes until soft and translucent, avoiding browning.
Add the minced garlic, anchovy fillets, raisins, pine nuts, and half the parsley; stir and cook for 2 minutes so the anchovies dissolve and the aroma intensifies.
Layer the cod over the onion mixture, keeping pieces snug but not overlapping; pour in the milk and drizzle the rest of the olive oil evenly on top.
Season with black pepper (the salt cod is already salty), cover with a tight lid, and cook on the lowest heat possible for about 2–2.5 hours without stirring; gently swirl the pot occasionally to prevent sticking.
After 2 hours, the sauce should be rich and slightly thickened, and the cod flaky but intact. Sprinkle remaining parsley before serving.
Serve warm with polenta or crusty bread, spooning sauce and topping from the pot over each portion.
