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anchiovies carpaccio
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burlenghi
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carbonara spaghetti
chicken salad
Cooking and Surraund
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meatballs ricotta & spinachs
mutton sauce with grappa
parmisan egg plants
potato whipped cream
ravioli pumpkin & cheese
rise pudding
spaghetti & fresh mackerel
stockfish vicentina
tagliolini salmon
tomatoes stuffed tuna

Stockfish Vicentina

Ingredients  for 6 persons

• 1 kg of stockfish  (kept in the water for 24 hours at least)

• 600 grams of onion

• 1 segment of  garlic

• parseley

• 6 filets of anchovies

• flour

• ¾ liter of milk

• Parmisan cheese grated

Preparation

Remove thorns from the stockfish  and cut it in pieces, leaving on the skin. Fry onions with a segment of garlic, parseley, anchovies and then add the stockfish. When the stockfish is becoming  add other oil and milk step by step . Cook at low fire for three hours at least.

When the stockfish is half coocked dust  grated parmisan cheese. Sometimes  Twist the pot   without melting.

Very tasty if  served with polenta.