Soak the baccalà (clipfish – salted but not dried cod) for two to three days, changing the water every 8 hours.
Cut it into evenly sized pieces.
Slice the onions thinly and sauté them in a pan with a glass of oil, then add the parsley.
Dredge the baccalà pieces in flour and layer them alternately with the onions in a casserole dish or baking dish (starting with the onions). Lightly salt and pepper each layer. Then cover everything with milk and olive oil.
Let it simmer for about 4½ hours, shaking the pot occasionally. Do not stir!
Occasionally shake the pot, do not stir.
Sprinkle the baccalà with fresh parsley and serve with polenta.
We recommend enjoying the dish with a good glass of white RUGOLI.
Tip: Baccalà alla Vicentina can be stored covered in the refrigerator for 1-2 days.
