The management of CKD complications from before to after the transition to dialysis
Codfish Vicenza-Style
Easy, 1 hour and 15 minutes
Level: Easy
Preparation time: 15 minutes
Cooking time: 1 hour
Yields: 2 people
Country: Italy
Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org
Ingredients
- 400 g stockfish (air-dried codfish, which is the original ingredient of the receipe) or salt cod
- 25 g parsley
- 1 onion
- 250 ml protein-free milk
- 2 anchovies
- 15 g Parmigiano Reggiano cheese
- 1 knob of butter
- flour as required
- 2 tablespoons extra virgin olive oil
Calories per serving
395 kcal
Carbohydrates
g 13,9
Lipids
g 13,9
Phosphate
mg 276
Potassium
mg 457
Protein
g 45
Sodium
mg 157
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.
