Codfish Vicenza-Style
Medium, 1 hour and 20 minutes
Level: Medium
Preparation time: 20 minutes
Cooking time: 1 hour
Yields: 5 servings – 80g of codfish each
Country: Italy
Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
The image is indicative; actual ingredients may vary.
Preparation
- Finely chop the onion and put it in a pan with a drizzle of oil over low heat.
- Add the cleaned and desalted anchovies.
- Add the finely chopped parsley.
- Roughly cut the stockfish after removing the thorns. – If you use salt cod you must take into account that it must be desalted at least from the previous day, changing water several times.
- Pass the pieces of stockfish into the flour and then pour them into the pan with the onion, always keeping the heat low for about 2 minutes.
- Add the milk and a knob of butter and cook for about an hour.
- When cooked, sprinkle with Parmesan cheese and pepper as required.
Ingredients
- 400 g salt cod (possible to use air-dried codfish or stock fish) *
- 25 g parsley
- 100 g onion (1 unit)
- 250 ml protein-free milk
- 10 g anchovies (2 units)
- 15 g Parmigiano Reggiano cheese
- 10 g butter (1 knob)
- 30 g flour or FLAVIS low-protein bread mix
- 10 g extra virgin olive oil (2 tablespoons)
| NUTRITIONAL FACTS | Per serving with Flavis flour | Per servings with regular flour |
|---|---|---|
| Energy (Kcal) | 195 | 193 |
| Carbohydrate (g) | 6,9 | 6,2 |
| Lipids (g) | 6,5 | 5,5 |
| Protein (g) | 26 | 26 |
| Phosphate (mg) | 192 | 195 |
| Potassium (mg) | 460 | 466 |
| Sodium (mg)* *Added salt not included in the nutritional facts because amounts may vary. | 11035 | 11035 |
