What's this
That of baccalà alla vicentina is a typically Italian preparation, from the Veneto region and more specifically in the province of Vicenza.
Protagonist of innumerable variations and personalizations, rather difficult and laborious to cook, Vicenza-style cod is probably the most famous dried cod recipe ever.
Warning! The Vicenza-style cod should not be confused with the Baccalà Mantecato, rather typically Venetian, or with the Venetian cod - a recipe also proposed by Alice, our Personal Cooker, which you can see by clicking below!
Venetian style cod
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeA clarification must then be made: the Vicenza-style cod is not based on cod. In fact, in these territories the stoccafisso - "true" ingredient of this preparation, dried in the wind - and the cod - that we remember being in salt are identified with the same name. Despite the difference, to say the least, substantial between the two preserved products, which are common only to the raw raw material of departure (Atlantic cod or common cod), the misunderstanding is actually quite frequent. As if that were not enough, many do not know that there is actually a rather wide range of stockfish; the one recommended for baccalà alla vicentina is the "spider" variety.
Vicenza-style cod is a rather caloric, high-fat recipe; it also has a good protein, vitamin and mineral intake, but it certainly cannot be defined as a food that lends itself to ordinary eating, let alone overweight and / or complications of metabolism. Its role in the diet is therefore marginal and does not contribute significantly to filling the macro- and micro-nutritional needs of the population - not even local, where it is consumed more than in other areas of Italy.
The Vicenza-style cod does not fully preserve the nutritional characteristics of cod. This, very satiating, low in energy and nutritious - rich in semi essential omega 3 polyunsaturated fats (eicosapentaenoic acid EPA and docosahexaenoic DHA) - vitamin D (calciferol), many of the group B, iron, phosphorus and iodine, would instead be perfect in the ordinary diet and also in nutritional therapy against overweight and replacement diseases.
The recipe of baccalà alla vicentina is quite complicated. It takes a long time, especially necessary for the rehydration of the stockfish. The cooking is then divided into two phases, the first of which lasts about sixty minutes, while the second one lasts up to five hours. If we consider that a good stockfish is certainly not around the corner, it is therefore deducible that the recipe planning requires almost a week in advance.
Nutritional Properties
Nutritional properties of Vicenza-style cod
That of baccalà alla vicentina is a fairly energetic recipe, whose calories come primarily from lipids, followed by proteins and finally carbohydrates. Fatty acids are mainly unsaturated, peptides with high biological value and soluble carbohydrates (mono and disaccharides).
Contains fibers in small quantities; the same is true for cholesterol. It brings gluten, lactose, purine and phenylalanine amino acid to significant levels, which can harm hypersensitive individuals. It is possible that, in case of intolerance, the concentration of histamine may also be problematic.
The Vicenza-style cod has an interesting vitamin profile, although the very prolonged cooking tends to impoverish it significantly. It has an excellent concentration of water-soluble B-group molecules, such as thiamine (vit B1), riboflavin (vit B2), niacin (vit PP), pyridoxine (vit B6) and cobalamin (vit B12). There are also liposoluble molecules, such as retinol and equivalents (vit A and RAE) and calciferol (vit D). With regard to minerals, phosphorus, iron, zinc and iodine levels stand out above all.
The cod and the stockfish, in the cooked recipes, do not show significant health and hygiene risks; the risk of infestation with Anisakis simplex, viral or bacterial infections, intoxication from bacterial or algal toxins etc. is reduced to 0 This does not mean that, like all foods, it can be cross-contaminated during processing or due to inappropriate hygiene of the kitchen operator.
| Nutritious | Quantity' |
| water | 86.61 g |
| Protein | 5.23 g |
| Lipids | 10.70 g |
| Saturated fatty acids | 1.97 g |
| Monounsaturated Fatty Acids | 7.64 g |
| Polyunsaturated Fatty Acids | 0.97 g |
| Cholesterol | 13.10 mg |
| TOT Carbohydrates | 1.86 g |
| Starch / Glycogen | - g |
| Soluble Sugar | - g |
| Food fiber | 0.22 g |
| Soluble | - g |
| Insoluble | - g |
| Power | 125.35 kcal |
| Sodium | 25.70 mg |
| Potassium | 99.5 mg |
| Iron | 0.19 mg |
| Football | 31.25 mg |
| Phosphorus | 111.5 mg |
| Magnesium | - mg |
| Zinc | 0.44 mg |
| Copper | - mg |
| Selenium | - mcg |
| Thiamine or vitamin B1 | 0.03 mg |
| Riboflavin or vitamin B2 | 0.05 mg |
| Niacin or vitamin PP | 0.62 mg |
| Vitamin B6 | 0.29 mg |
| folate | 1.69 mcg |
| Vitamin B12 | - mcg |
| Vitamin C or Ascorbic Acid | 1.35 mg |
| Vitamin A or RAE | 9.55 RAE |
| Vitamin D | - IU |
| Vitamin K | - mcg |
| Vitamin E or Alpha Tocopherol | 2.36 mg |
Diet
Vicenza-style cod in the diet
Vicenza-style cod is not an easily digestible food. It is therefore inappropriate, especially in meals that precede sleep, in the event of impairments and dysfunctions of the stomach and esophagus such as: dyspepsia, stomach acid, hypochloridria, gastritis, gastric or duodenal ulcer, hiatal hernia and excess reflux or disease from gastroesophageal reflux.
Baccalà alla vicentina is not particularly suitable for nutritional therapy against overweight, for caloric excess mainly due to the surplus of lipids. In the case of metabolic disorders, its relevance varies according to the disorder. For the average level of saturated fats and cholesterol, and due to the presence of omega-3 polyunsaturated essential oils, EPA and DHA - as well as monounsaturated omega 9 - can occasionally be included in the diet against hypercholesterolemia. It does not have a glycemic load that could negatively affect the diet for type 2 diabetes mellitus and for hypertriglyceridemia, but it is advisable not to exceed it. Respecting the original recipe, which uses stockfish and not salt cod, avoiding adding salt, it is also relevant in the diet against primary arterial hypertension sodium sensitive; vice versa, it is essential to prolong the desalting phase as much as possible, often changing the water. The Vicenza-style cod should instead be avoided in case of hyperuricemia, especially with gouty attacks, and tendency to renal uric acid lithiasis (calculosis). Nor is it relevant to dietary therapy against phenylketonuria. It must be totally excluded from the regime of celiac and lactose intolerant; even in the case of histamine intolerance, this recipe may cause some adverse reactions - which however often depend on individual sensitivity.
Rich in high biological value proteins, it is very useful in the diet of those who find themselves in conditions of increased need for all essential amino acids; for example: pregnancy and lactation, growth, extremely intense and / or prolonged sports, old age - due to an eating disorder and a tendency to geriatric malabsorption - pathological malabsorption, recovery from specific or generalized malnutrition, debasement etc.
Vicenza-style cod contributes to satisfying the phosphorus requirement, a very abundant mineral in the body - in particular in the bones in the form of hydroxyapatite, in the phospholipids of cell membranes and in nervous tissue, etc. It is an appreciable source of bio-available iron and participates in the coverage of its metabolic needs, higher in fertile, pregnant women, marathon runners and vegetarians - especially in vegans who, obviously, would never eat this food. Note : iron deficiency can lead to iron deficiency anemia. The zinc content - essential for hormone production and antioxidant enzymes - is appreciable but not particularly high. Iodine is a micro-element necessary for the proper functioning of the thyroid gland, because it is an essential constituent of the hormones T3 and T4.
The Vicenza-style cod is rich in B-group vitamins, all coenzymatic factors of great importance in cellular processes. It can therefore be considered an excellent support for the functioning of the various body tissues; abounds with vit B12, important especially during gestation. Retinol (vit A properly so called) is instead necessary for maintaining visual, reproductive function and cell differentiation; the retinol equivalent instead - for example the carotenoids, vitamin precursors of the previous one - have an antioxidant effect. Vitamin D or calciferol, rare in food, is necessary for skeletal metabolism and strongly supports the immune system.
Baccalà alla vicentina doesn't respect vegan and vegetarian criteria. Furthermore, it is not suitable for the Hindu and Buddhist religious diet; due to the association between milk and fish, it is also unsuitable for the Jewish regime. It does not seem to have contraindications for Muslims.
The average portion of baccalà alla vicentina cooked not too dry is about 100 g.
recipe
How to cook Vicenza-style cod?
Below we will propose one of the many recipes of cod alla vicentina - obviously this is not an "official" formula, let alone "more correct than the others".
Ingredients of Vicenza-style cod for 4 people
- Stockfish (better the "spider" type) - 300 g (alternatively you can use cod, but it is necessary to pay attention to the desalination process)
- Onion - white or yellow - 300 g
- Sardines in salt - 30 g (alternatively you can use salted anchovies but, in addition to having a different flavor, they also require a lower grammage of about 10 g)
- Whole cow's milk - 250 ml
- Extra virgin olive oil - 150 ml
- Grated Parmesan cheese - 20 g (2 tablespoons)
- Wheat flour type 00 - 20 g (2 full spoons)
- Coarse salt - 10 g (2 teaspoons)
- Ground black pepper - QB
- Fresh chopped parsley - QB.
Baccalà alla vicentina procedure for 4 people
- Wash the stockfish and soak it for at least 3 days in the refrigerator; the change of water (about 8 times) is apparently less important than in the preparation of cod, but still necessary. Someone adds a little baking soda or even lime to optimize rehydration, keep the meat tender and decrease the intensity of the smell, but not everyone shares this practice
- Desalinate salted sardines
- Cut the onion into pieces - or chop, depending on the taste - and also the well-washed parsley beforehand
- In a saucepan, add 7-8 tablespoons of oil, the sardines and the onion and start a light but prolonged cooking - even an hour - until a homogeneous puree is obtained. WARNING! the right shape and size of the pan is a fundamental detail for the success of the recipe. Read point 7 in advance to understand why!
- On stockfish well dried by water, on the side of the meat - then leaving the skin down - spread the cream obtained on the fire, add a little coarse salt (1 teaspoon), ground pepper and a tablespoon of flour
- Close the stuffed "wallet" stockfish and cut it into about 3 pieces - depending on the size
- With the fire still off, in the casserole where the puree of onions and sardines was prepared, remove half of the remaining cream and place the three pieces of stuffed stockfish tightly closed and close together - we reiterate that the right shape and size of the pan is a fundamental detail to the success of the recipe
- Above, finally, add the purée put aside, a tablespoon of flour, a little coarse salt (1 teaspoon), ground black pepper, grated Parmesan, milk and the remaining oil. cod must be completely covered; otherwise, it can be corrected by adding milk or oil or water. However, it is good practice to understand whether the problem is the shape or size of the saucepan, or the weight of the ingredients
- Light the fire at low heat, cover and cook for several hours - at least 4 but not more than 5; this can vary depending on the size of the stockfish pieces. Do not turn or stir the fish during cooking . If the main ingredient has not been soaked as it should be, the liquid will be insufficient to finish cooking and the finished dish will be rather leathery when chewed
- When cooked, add the chopped parsley; possibly serve with spoon polenta or toasted slices on the grill or in the oven
