---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Baccala Alla Vicentina (Vicenza Style Cod)
 Categories: Seafood, Italian
      Yield: 4 Servings
 
      1 lb Stockfish (dry cod)
      2    Fresh anchovies; unsalted,
           - skinless, and boneless
      2 cl Garlic; chopped
           Salt; very little
    1/4 tb Parmigiano-Reggiano;
           - fresh grated
  1 1/4 c  Onions; sliced
      1 c  Milk
      2 c  Extra virgin olive oil
           Black pepper; fresh ground
 
  Cod should be cleaned, skinless, and boneless. Anchovies should be
  fresh or defrosted frozen. If using salted stockfish, pre-soak in
  cold running water for at least 24 hours, and wash pieces
  individually every 8 hours.

  Saute onions in oil until transparent.

  In a bowl, mix the parsley, garlic, and anchovies. With a fork,
  spread some of the mixture on each piece of fish, sprinkle with
  cheese and roll up. Slice rolls into pieces about 1-1/2" wide and
  coat in flour mixed with a little cheese and pepper. Shake off
  excess. Place fish bits in an oiled shallow roasting pan and cover
  with sauted onions. Season with salt and pepper, add milk and bake
  in oven preheated to 140°C (275°F) for 4 hours, turning fish
  occasionally and adding oil if necessary. Remove from oven, top
  with more parsley and serve immediately.
 
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