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Baccalà, or dried salt cod, is a favorite meal around our house, even if it only appears occasionally on the dinner table. One of the most delicious ways to make baccalà has got to be in the style of Vicenza, alla vicentina: slowly braised in milk flavored with a savory soffritto of garlic, onions and anchovies.
Ingredientes
Direcciones
- See link below to original blog post for detailed recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 4 servings | |
| Calories 31 | |
| Calories from Fat 2 | 6% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 499mg | 21% |
| Potassium 141mg | 4% |
| Total Carbs 2.33g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.05g | 1% |
| Protein 4.73g | 8% |
Evaluaciones
Comentarios
12 de Febrero de 2010Thanks! In fact, this recipe originally calls for stoccafisso (which for some reason they call baccala' in the Veneto) as explained in the post. But it's impossible to find many places so I modified the recipe and made a few adjustments to account for the saltier quality of baccala'.
12 de Febrero de 2010I love baccalà it's one of my favorite kind of fish and your dish looks exquisite, my mom makes stoccafisso which is another type of merluzzo and now I am so hungry!1 reply
