Cirillo's recipes

Stockfish is a concentrated and tasty food: a kilogram of stockfish has the same energy content as five kilograms of fresh codfish; is highly digestible and suitable for all kinds of diets; it is low in fat and rich in proteins, vitamins and mineral salts.

Nutritional table for 100g of fresh fillet product


Stockfish from Norway Salted and dried codfish from Norway
Edible substances 85% 75%
Water 15 g 40 g
Proteins 79 g 38 g
Fats 1,4 g 1 g
Calories 330 kcal 160 kcal
Iron (Fe) 2,5 mg 1,6 mg
Calcium (Ca) 160 mg 60 mg
Vitamin B1 - Tiamin 0,003 mg 0,01 mg
Vitamin B2 - Riboflavin 0,24 mg 0,23 mg
Vitamin B - Niacin 7,5 mg 2,4 mg
Pantothenic acid 1,7 kcal 0,34 mg
Vitamin B6 - Pyridoxine 0,3 kcal 0,18 mg

Source: NIFES - National Institute of Nutrition and Seafood Research
Baccalà alla vicentina;
Baccalà alla vicentinaBaccalà alla vicentina
Thanks to Trattoria da Cirillo that offers codfish dishes from appetizer, going from risotto to pasta arriving to the most famous dish: the Baccalà alla Vicentina served with polenta. [www.trattoriadacirillo.it]
 Baccalà alla vicentina
Ingredients:
5hg dried stockfish (1.5kg if already wet), 250 gr white onion, 1/2 l extra virgin olive oil, 2 anchovies, 250 dl fresh whole milk, 2 spoonfuls grated Parmesan cheese, little white flour, a spring of chopped parsley, salt and pepper.

Preparation:
Soak the well-beaten stockfish in cold water for about 48 hours (longer in winter than in summer); drip it, split the fish lengthwise and remove the backbone and all the pin bones.
Over the open codfish spread a sauce made by salted pilchards, parsley and garlic and sprinkle it with grated Parmesan cheese. Close the stockfish and cut it in three fingers wide stripes, flour and put them in a pan, better if made of terracotta.
Pour onions browned in oil on the stockfish, add milk (even better cream), salt and pepper just. Leave it to cool and eat it after heating up. Serve with hot soft or grilled polenta.

Wine matching:
Pinot noir Wine
Baccalà alla barcarola
Ingredients:
Stockfish, anchovies, onions, one spoonful parsley, garlic, salt.

Preparation:
Soak the well-beaten stockfish in cold water for about 48 hours; drip it, split the fish lengthwise and remove the backbone and all the pin bones. Cut the fish in steaks and bring it to the boil in salted water.
Apart brown onions and butter with anchovies in oil. After dripping, put the stockfish without skin in the browned mix and pan-fry, salt and pepper. Serve with soft or grilled yellow polenta.

Wine matching:
Soave Classico Wine