INGREDIENTS (4 people)
600-800 g Ragno quality dried cod, beaten and softened for at least 48 hours under very cold running water
2 onions (200-300 g)
40 g salted anchovies, well-cleaned
sprig of parsley (about 50 g)
2 cloves of garlic
about 100 g Veneto "Valpolicella" "Euganei-Berici" and "del Grappa" extra virgin olive oil P.D.O.
50 g freshly grated Grana Padano cheese P.D.O.
fresh full-cream milk (freshly milked if possible)
salt and pepper
Finely chop the onions and gently soften in plenty of extra virgin olive oil. Tie pieces of the cod into parcels, filling them with a sauce made from finely chopped garlic, parsley and anchovies, flavoured with a handful of grated grana cheese. Dredge with flour and add them to the pan. When browned, season with salt and pepper, and almost cover with fullcream milk. Cover and simmer at length, until the liquid becomes a clear delicious sauce (this cooking phase is called "pipare" in the Vicenza dialect). When cooking cod, it is important not to rush things.
Breganze Bianco D.O.C.
Colli Berici Barbarano D.O.C.