Ingredients
Preparation
- Cut the fish into pieces.
- Finely slice the onions, cut the sardines into small pieces and chop parsley.
- Sauté the onions until golden in a pan on medium high heat with oil and add the sardines. Turn the heat off and add the chopped parsley.
- Coat the pieces of stockfish with flour.
- In a baking dish, pour a few spoonfuls of the onion mix, add the stockfish and put the rest of the onion mix on top. Add the milk, grated Grana Padano and salt and pepper.
- Add the olive oil until the stockfish is covered and cook over very low heat for about 4.5 hours, occasionally moving the container in a sircular motion, without stirring.
- Bacala alla vicentina is excellent even after resting for 12-24 hours.
- Serve with polenta