Baccala alla Vicentina

By Peggio

Adapted from Babbo.
In effect, this is the same dish that Spanish and French cuisines call Brandada or Brandade. It is really important to use fresh breadcrumbs because they make such a difference in the final dish.

Ingredients

• Baccala alla Vicentina
• 1 pound salt cod, reconstituted by soaking for 1-3 days in several changes of water
• 2 anchovies
• 1/2 cup extra virgin olive oil
• 1.5 cups milk
• 2 cloves garlic
• 5 red creamer potatoes or 3 Yukon gold potatoes
• 1/4 cup white wine
• 1/4 cup chopped parsley
• 1 cup toasted fresh breadcrumbs
• Cut the drained cod into pieces and put in a pan with the milk, wine, garlic, anchovies, potatoes, and a bit of the olive oil. Simmer for an hour, until the cod and the potatoes have softened.

Details

Adapted from meatballsandmilkshakes.com

Preparation

Step 1

Using an immersion blender, blend the cooked mixture into a paste while drizzling in the remaining olive oil. It should be like the consistency of oatmeal, so you may need to add more or less olive oil depending on how much of the liquid cooked off. Stir in the parsley. Spread into a baking dish and top with the toasted breadcrumbs. Bake at 450 degrees for 10 minutes or so, until the top is browned. You can serve with crostini or toast, or just eat it plain.