As agreed I am sending you the best Italian recepi to cook the salt cod (bacalao / bacala / turska / dorsza )
Dried salt cod “alla vicentina”
Ingredients.- 1 kg of dried salt cod, 1 small onion, 1 clove of garlic, 4 anchovies, 1 small spoon of finely chopped parsley, ¼ of a litre of white dry wine, ¾ of a litre milk, 3 spoons of olive oil, 30 grams of butter, 50 grams of grated parmesan, salt, pepper, flour, cinnamon.
Preparation.- Put the dried salt cod in fresh water for 48 hours (change the water every 6 hours).
Cut the dried salt cod in square pieces (more or less 5 cm). Dip each piece in flour and put them in a baking tray. Sprinkle all the pieces with a lot of grated parmesan, cinnamon (not much), salt pepper. Finely chop the onion and the garlic in thin pieces and fry them lightly. When the thin pieces of onion and garlic become blonde add the anchovies (cut in small pieces). Fry again for few minutes. Add the parsley and the white wine. When all the wine evaporates, add the milk and the butter. As soon as the butter melts away, pour the sauce in the baking tray covering all the pieces of dried salt cod.
Put the baking tray into the oven to reduce the liquid. Serve with polenta and white wine.
Here you are the recipe to prepare the polenta.
Ingredients.- 250 grams of corn meal, 1 litre of water, salt.
Preparation.- Pour out the water into a pot, add sufficient salt and the corn meal mixing continuously. Heat the water (and corn meal) until it boils and let it simmer gently for one hour (mixing continuously).
Now is the best time to cook the Dried salt cod “alla vicentina”, not in the future.
Enjoy your salt cod and have a good time there.