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adriana's italian and sicilian recipes
Salt Cod Au Gratin
(Baccala Al Gratin)
 
 
Ingredients:

l and 3/4 lbs (800 grams) salt cod, soaked and drained
1 onion, chopped
4 canned anchovy fillets in oil, drained
7 tablespoons extra virgin olive oil
2 garlic cloves
1 and 3/4 pints (1 liter) milk
1 fresh flat-leaf parsley sprig, chopped
2 oz (50 grams) Parmigiano cheese, freshly grated
Salt and pepper

Directions:

Preheat the oven to 18OC (350F) Gas Mark 4.

Slice the salt cod into fairly large pieces and remove the skin and bones.

Heat 4 tablespoons of the olive oil in a roasting tin.

Add the onion and garlic.

Cook over a low heat, stirring occasionally, for about 5 minutes.

Add the salt cod and cook until golden brown on both sides.

Pour in the milk.

Season with salt and pepper.

Cover the tin with foil.

Transfer to the oven and bake for about 2 hours or until the milk has completely absorbed.

Preheat the grill.

Place the anchovy fillets and the remaining olive oil in a small saucepan and cook over a low heat, mashing with a wooden spoon until the anchovies have almost completely disintegrated.

Spoon the anchovy sauce over the salt cod.

Sprinkle with the parsley and mix gently.

Sprinkle with the Parmigiano cheese and grill until golden brown. Serves 4.

That's it!
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