During our April 25th VeroTalk, Vigna Petrussa woman winemaker Hilde Petrussa and her daughter Francesca talked with us and Chef Luca Manderino of Sosta Cucina in Hermosa Beach about the beauty of a well paired recipe and wine. Chef Luca explained how well these classic Venetian dishes pair with Friulian wines, such as Vigna Petrussa’s wines, because of the vicinity of the two regions in North Eastern Italy, they share a lot of culture and flavors.

There are two types of Baccala, or cod typical to the Venetian area, dried or salted.  Chef Luca Manderino in this recipe recommends using the dried Baccala (also called stoccafisso or ragno).  Where to find it in the US? He recommends searching in local Korean markets for this rare type of cod. 

Chef Luca says this Vincentina Baked Cod recipe pairs well with a white wine that has body, as this dish needs a full-bodied wine with depth, so it would pair well with Vigna Petrussa’s Friuliano.

We got the recipe, but you’re missing the wine! Shop now for Vigna Petrussa’s wines, in our online shop and we’ll deliver to you at home, free shipping on one case or more.

Oven Baked Cod - Baccala alla Vicentina

Procedure:
1. Soak cod for two to three days in water or until cod is soft to touch.  Break apart into chunks or large pieces.

2. In an oven safe dish, place a layer of cod pieces on the bottom.  Lay thin onions over the top, and a few anchovies over the onions.  Season with a little salt and pepper, and repeat, cod, onions, anchovies until you have finished all three ingredients.  

3. Pour milk and olive oil over the top of the layers and bake it all for about an hour to an hour and a half in a 350 degree oven.

4. Serve hot over a bed of soft polenta.

Cooking Time: 2 hours
Portions: 4 servings

Ingredients:
1 Dried Cod Fillet
1 Onion, thin slices
1 tin Anchovies
2 cups Milk
Olive Oil
Salt and Pepper

To Garnish:
Polenta