Vicenza-style “Baccalà”


MDD 40 days


Vicenza-style baccalà made to an antique recipe conserved by the Confraternità del Bacalà, Sandrigo. Salt cod, extra virgin olive oil, salted sardines, rice flour, grated cheese, salt, pepper and parsley.

PREPARATION: heat for 5 minutes in a frying-pan over medium-low heat or in a microwave oven for 3 minutes, first piercing the pack with a toothpick.

PERFECT SERVE: served hot with sliced polenta.

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