Baccala Alla Vicentina (Vicenza-Style Cod)

Directions

1. 1

   1 lb Stockfish (dry cod) 2 Fresh anchovies, unsalted -skinless and boneless 2 cl Garlic, chopped Salt (very little) 1/4 tb Parmigiano-Reggia

2. 2

   Anchovies should be fresh or defrosted frozen Saute onions in oil until transparent

3. 3

   if using salted stockfish, pre-soak in cold running water for at least 24 hours, and wash pieces individually every 8 hours

4. 4

   In a bowl, mix the parsley, garlic and anchovies

5. 5

   With a fork, spread some of the mixture on each piece of fish, sprinkle with cheese and roll up

6. 6

   Slice rolls into pieces about 1 1/2 inches wide and coat in flour mixed with a little cheese and pepper

7. 7

   Shake off excess

8. 8

   Place fish bits in an oiled shallow roasting pan and cover with sauted onions