Salted sardines add a concentrated fish note to a slowly cooked onion soffritto.
In the Vicenza stockfish pot, salted sardines season the onion base rather than sit on top as a garnish.
For twelve servings of baccalà alla vicentina, use three salted sardines. Cut them into pieces and cook them with finely sliced onion in olive oil; add parsley after the pan comes off the heat. Layer this base with the stockfish.
Rinse off excess salt, remove the bones and chop the sardines. Add them to the softened onion and cook gently in olive oil, then stir in chopped parsley off the heat. Check the package for any additional preparation instructions.
Three salted sardines season the onion base for a twelve-serving pot of baccalà alla vicentina. Chopped into the soffritto, they become part of the sauce around the stockfish.
Salted sardines are sold whole or as fillets. Some are packed whole with salt and brine; check the label for the fish form and handling instructions. This Vicenza dish uses three sardines, not anchovies.
Choose sardines explicitly labeled as salted, then check whether they are whole or filleted and whether the package gives a rinsing or boning step. Do not replace them with fresh sardines or salted anchovies when following the Vicenza ingredient list.
Keep the original packaging and follow its storage directions, including any refrigeration instructions after opening.
Not for the exact Vicenza recipe. It specifies three salted sardines; anchovies are a different fish and product.
No. They are chopped into the onion soffritto, where they season the base of the dish.
The places, tables and makers we found worth your time. One email, no noise.
One letter a month. Unsubscribe at any time. We never share your address.
