Baccalà with milk

Ingredients for 4 people

1 kg. of soaked salted cod (ideally Baccalà)
2 large onions
1 stick of white celery
2-3 sardines or anchovies
5 dessertspoons of extra virgin olive oil
600/700ml full fat milk
Chopped parsley
1-2 bay leaves
3 dessertspoons of Trentingrana
Salt and pepper to taste
1 glass of white wine (Nosiola)

Method
Place the salted cod in a pan and cover it with cold salted water. Put a lid on it and bring it slowly to the boil. Leave it to simmer for 10 minutes then remove it from the heat and let the cod cool down in the salted water. In the meantime, peel and finely slice the onions, place them in another pan with 4 dessertspoons of extra virgin olive oil and the bay leaves. Cook the onions until golden, then put in the sardines or anchovies and mix them into the pan until they dissolve, then add the celery.
Drain the salted cod, remove the skin and bones and using your hands gently tear it into flakes. Put the cod flakes into the pan with the sautéed onions and sprinkle the mixture with the wine.
Continue to cook everything for about two hours over a low heat adding the milk a little at a time until completely cooked, being careful not to let the mixture stick to the bottom of the pan.
Five minutes before removing from the heat, season, sprinkle with the "Trentingrana" and chopped parsley and drizzle with a little olive oil.

Best with
TRENTODOC CAVIT Altemasi Millesimato
100% Chardonnay which spends 36-48 months in contact with the lees. A small amount of "liqueur d'expédition" is added at dégorgement. A persistent taste, very fine grain perlage; a yellow straw colour with pale green hues. A complex and fruity nose with hints of yeast. Dry and fresh on the palate with a balanced structure.