Title: Baccala alla vicentina (vicenza-style cod)
 Categories: Seafood, Main dish, 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
           Fresh ground black pepper
 
  Cod should be cleaned, skinless and boneless. Anchovies should be
  fresh or defrosted frozen Saute onions in oil until transparent. if
  using salted stockfish, pre-soak in cold running water for at least
  24 hours, and wash pieces individually every 8 hours. 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 inches 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
  140C(275F) for 4 hours, turning fish occasionally and adding oil if
  necessary. Remove from oven, top with more parsley and serve
  immediately.