Baked salted cod, potatoes, anchovies and Grana Padano PDO
This is a very simple dish to prepare, ideal for those who don’t have much time for cooking, but still want to entertain at home for a Sunday lunch spent with family or friends.

This dish can be prepared and cooked in advance, even the day before, and then re-heated. And - not least - the kitchen will be perfectly neat and clean when your guests arrive!
It is a complete dish, that goes very well with seasonal vegetables, chicory (or rapini) blanched and sautéed in a pan with oil and a clove of garlic, and a salad on the side. Finish the meal with an artisan ice cream served with wild berries and your menu for next Sunday is complete; but not without some delicious Grana Padano and a glass of Italian bubbly to welcome your guests before the meal.
Type
Fish
Ageing
Grana Padano Riserva
Francesca D'Orazio
Ingredients
  • 600 g salted cod fillet, soaked in water, ready to use
  • 600 g potatoes
  • 100 g Grana Padano PDO, grated 
  • 10 anchovy fillets
  • Fresh parsley finely chopped
  • 250 ml milk
  • 250 ml cream
  • Salt & pepper
  • Butter to grease the baking dish
Preparation
Pre-heat the oven to 190 ° C.
Clean the cod, removing skin and bones, then cut it into pieces.
Peel the potatoes and thinly slice them, then leave them to soak in cold water.
Mix together the milk and cream, then season with salt and pepper.
Generously butter your baking dish (26 cm).
Arrange the ingredients in layers, starting with the cod, followed by the potatoes, a few pieces of anchovy fillets, a little parsley, and grated Grana Padano cheese, then pour in the milk and cream mixture. Continue until you have used all ingredients.
Then butter one side of a sheet of aluminium foil to cover the baking dish with, butter side down. Don’t press down on the foil.
Bake in a preheated oven for 30 minutes, then remove the aluminium foil and continue baking for another 15 minutes until the surface is golden brown.
Leave to rest for 10 minutes before serving.
Difference between stockfish and salted cod (baccalà)
Stockfish and baccalà are both made from of a kind of large cod that lives in the northern european countries.
After being caught, this luscious and delicate fish meat is immediately prepared for the next step. It is covered with salt, (sometimes it is dried, but only for a week) then it becomes salted cod, or baccalà.
Nowadays it is easy to find baccalà ready to cook, if dried it must be soaked in cold water, changing the water 2-3 times a day, for at least 4 days.

The stockfish, "stick fish,” is cod that goes through a natural drying process, a unique technique that has been handed down for generations. The process’ ideal environment can be found only in the Lofoten Islands, in northern Norway.
After being caught and cleaned, it is hung on special racks and left outside, but only from February to May. The typical cold and dry climate of the Norwegian peninsula protects the fish, while excessive cold would damage it.
After drying outdoors, the stockfish is stored for another couple of months in a closed, well-ventilated, dry room.
Both stockfish and cod can be bought soaked. But if you prefer buying dried stockfish, it can be soaked at home, in cold water, changed twice a day, for at least 8-10 days.

In Veneto there is some confusion between the term baccalà and stoccafisso. In fact, the typical dish of Vicenza is called baccalà alla vicentina, and is made exclusively with stockfish!
Where does the napkin go, on the left or the right?
We are used to placing the napkin to the right of the plate, but it should be on the left. The reason is simple: according to the rules of bon ton, before the meal, when you sit at the table you should be able to easily grasp the edge of the napkin with your left hand while using the right hand to unfold it and place it on your legs. At this point, the 'open' part faces towards us, with the border at the top. This makes it easier to clean one’s mouth using the inside of the napkin, while the visible outside of the napkin remains clean.

As always, there is a reasoning behind table etiquette, however, nowadays we are much more flexible, and some etiquette specialists say that the napkin can be placed on either the left or the right.

In any case, a good habit to observe is wiping your mouth before and after drinking water or wine, and keeping your napkin on your lap throughout the meal.

What about paper napkins, yes or no? Well, at an informal table it is allowed, we can easily find beautiful, themed napkins, or can use two together, one inside the other, especially if you like to play with colors. 

However, when taking the environment into consideration, it’s suggested not to waste so much paper, and to return to using beautiful personalized napkin holders, with which every member of the family will have their own to recognize their napkin with.
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