{"id":3442,"date":"2022-03-09T11:11:10","date_gmt":"2022-03-09T11:11:10","guid":{"rendered":"https:\/\/www.eeqf.eu\/?p=3442"},"modified":"2022-03-09T11:11:10","modified_gmt":"2022-03-09T11:11:10","slug":"baccala-alla-vicentina-with-conegliano-valdobbiadene-prosecco-superiore-docg-and-polenta","status":"publish","type":"post","link":"https:\/\/www.eeqf.eu\/en\/2022\/03\/09\/baccala-alla-vicentina-with-conegliano-valdobbiadene-prosecco-superiore-docg-and-polenta\/","title":{"rendered":"“Baccal\u00e0 alla Vicentina” with Conegliano Valdobbiadene Prosecco Superiore DOCG and polenta"},"content":{"rendered":"
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Ingredients:<\/strong>
\n1 kg of salt cod
\n300 g of onions
\n400 g of desalted sardines
\n1 glass of Conegliano Valdobbiadene Prosecco Superiore DOCG
\n180 g of milk
\n20 g of Grana Padano DOP
\n195 g of EVO oil
\n500 g of cornflour
\n2 l of water
\n00 flour
\nParsley to taste
\nSalt and pepper to taste<\/p>\n<\/div>

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Preparation:<\/strong>
\nSoak the salt cod for about three days and let it dry overnight.
\nChop the onion and rinse the sardines thoroughly. Pour both into a pan with a drizzle of oil and mix. Cook for about 50-60 minutes over low heat until the sardines have melted and the onions are soft.
\nTake the soaked, boned, and opened salt cod fillet with its skin. Stuff with a part of the onion mixture, spreading it only on one half, then season with salt and a pinch of pepper.
\nSprinkle with flour, close the cod on itself and cut into pieces about 6 cm wide.
\nPlace half of the onion mixture on the bottom of a pan and add the salt cod pieces on top. Cover with the remaining onion, sprinkle with a little more flour, salt, and pepper, add the Grana Padano, and pour over all milk and Conegliano Valdobbiadene Prosecco Superiore DOCG.
\nAlso, add more EVO oil slowly until the cod is completely covered. Cook for about 4-5 hours over low heat, without stirring too much.
\nIn the meantime, prepare polenta. Bring the salted water to a boil and slowly pour the cornmeal, stirring constantly. Add 15 g of EVO oil and keep cooking, stirring for about 50 minutes. Serve polenta with the “Baccal\u00e0 alla Vicentina” on top of it.<\/p>\n<\/div>

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