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anchiovies carpaccio
ascolan olives
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parmisan egg plants
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stockfish vicentina
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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

• Parmesan cheese grated

Preparation

Remove thorns from the stockfish and cut it in pieces, leaving on the skin. Fry onions with a segment of garlic, parsley, 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 cocked dust grated parmesan cheese. Sometimes Twist the pot without melting.

Very tasty if served with polenta.