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NUTRITIONAL
ASPECTS OF BACCALA'.
The proteins of baccala' have a high biological value
since they contain all the essential amino acids.
In contrast with this optimal proteic supply, a complete
absence of carbohydrates or glucides is to be reported.
Lipids are interesting from a qualitative point of
view. Among the vitamins which are to be found in
baccalà, vitamins PP and B1 stand out for their abundance.
On the contrary vitamin C is not there at all. Among
minerals contained in baccalà the richness of calcium
and phosphate is remarkable. Before the drying process,
the liver of the fresh cod is pulled out, and cod-liver
oil, rich in vitamin D, is made out of it. Maize porridge
(polenta), with no PP vitamin and with scarce essential
amino acids, of which baccalà is rich, abundantly
compensates for the lack of carbohydrates in the latter.
(edited by NORIS SILIPRANDI)
THE
CLASSIC RECIPE OF BACALA' ALLA VICENTINA
The "Worshipful Brotherhood of Baccalà alla Vicentina"
suggests a recipe which is the result of studies and
comparisons between the many recipes which enjoyed
great favour among the most popular restaurants and
trattorias in the area of Vicenza between the 30s
and the 60s, without however demonizing current variants.
Ingredients for 12 people:
2 lb dried cod; 1 lb onions;
4 cups (1 liter) extra-virgin olive oil;
n 3-4 anchoves ; 2 cups fresh milk; little wheat flour;
2 oz (50 g). grated Parmesan cheese;
minced parsley;
salt and pepper.
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Preparation.
Soak the dried cod, already beaten, in cold
water, changing the latter every 4 hours for
2-3 days. Skin some of the dried cod, split
the fish lengthwise, pick out fish-bone and
all the bones. Cut it into square pieces,
possibly the same size. Slice the onions finely,
brown them with a glass oil in a small frying
pan, get the salt out of boneless anchovies,
chop them and add them to the onions. Finally,
after putting out the fire, add some minced
parsley. Dredge the stockfish pieces in flour,
sprinkle them with a souce made of onions
- browned in oil - and lay them one by the
other in a terra cotta or aluminium saucepan
or in a pyrex dish ( on the bottom of which
some spoonful of the afore-mentioned sauce
will be poured in advance; cover the fish
with the rest of the sauce, add the milk,
the grated parmesan cheese, salt and pepper.
Pour the oil until all the pieces are completely
covered, levelling them out. Cook on a very
low flame for about four hours and a half,
moving every now and then the saucepan in
a circle, without ever stirring. The word
in Venetian dialect that describes this phase
of cooking is "pipare". Only experience will
be able to define the exact cooking of dried
cod, which may differ in consistency depending
on the specimen.
Serve it hot with sliced polenta: baccalà
alla vicentina is also delicious after a 12-24
hours rest.
(
edited by Venerabile Confraternita del
Bacalà alla Vicentina )
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