Baccalà con Polenta from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Instead of buying salt cod you could salt your own fish. Place 1 kg of skinless ling fillets in a baking dish, cover with a combination of 800 g fine salt and 60 g caster sugar and cover with plast...
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Cooking tools:
- Kitchen scale
- Baking dish
- Plastic wrap
- Refrigerator
- Mixing bowl
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Whisk
- Grater
Ingredients
- 1 small handful (about ¼ cup) flat-leaf parsley leaves, chopped
- Soft Polenta, to serve
- freshly ground black pepper
- 3 cups (750 ml) milk, as needed to cover
- 60 g Grana Padano, freshly grated
- 15 anchovy fillets in olive oil, drained
- plain flour, for dusting
- 1½ tablespoons extra virgin olive oil, plus extra for drizzling
- 1 white onion, thinly sliced
- 1 kg salt cod (baccalà) fillets
- 25 g unsalted butter
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