Baccalà with milk

 baccalà dei frati

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.

 

 

 



You may also like ...

30 results

Apple Strudel with a spumante TrentoDOC sauce

Puzzone di Moena cheese in a Saracen Flour Batter

 Pineta Tavon, interno

Potato Tallari willed with Casolet cheese

Trout Tartare with Apple and Lemon Juice

Ristorante Boivin

Tosella Cheese Pralines

Buckwheat Cake, Pears in Wine and Ice-cream

 bro brusà

Brot Frit (Fired Broth) and Porcini Mushrooms

Fresh cream and wild berry mousse

 Gnocchetti con formaggio

Polenta gnocchi with mountain cheese fondue

The Trentino Hamburger

Zelten Trentino

Fresh Goat Cheese wrapped in Carne Salada (cured beef)

Casada

Smoking hot Val di Sole Polenta with Casolèt and Mortandela

Chestnut Dessert in Shot Glasses

Trentino Cheescake

Apple Strudel with a spumante TrentoDOC sauce

Read more ...

Puzzone di Moena cheese in a Saracen Flour Batter

Read more ...
 Pineta Tavon, interno

Potato Tallari willed with Casolet cheese

Read more ...

Trout Tartare with Apple and Lemon Juice

Read more ...
Ristorante Boivin

Tosella Cheese Pralines

Read more ...

Buckwheat Cake, Pears in Wine and Ice-cream

Read more ...
 bro brusà

Brot Frit (Fired Broth) and Porcini Mushrooms

Read more ...

Fresh cream and wild berry mousse

Read more ...
 Gnocchetti con formaggio

Polenta gnocchi with mountain cheese fondue

Read more ...

The Trentino Hamburger

Read more ...

Zelten Trentino

Read more ...

Fresh Goat Cheese wrapped in Carne Salada (cured beef)

Read more ...

Smoking hot Val di Sole Polenta with Casolèt and Mortandela

Read more ...

Chestnut Dessert in Shot Glasses

Read more ...

Trentino Cheescake

Read more ...

Tourist Areas

0 results

Tourist Areas

0 results

Tourist Areas

0 results

Tourist Areas

0 results

Tourist Areas