Baccala with Cream Sauce


  • 3/4 pounds of baccalà, cut into 6 pieces
  • 2 large onions, peeled and sliced thin
  • 2 cups milk
  • 6 tbsp. olive oil
  • 3/4 pound of potatoes, peeled and sliced
  • 3 tablespoons of all-purpose flour
  • 1/4 cups of water
  • 5 tbsp. of unsalted butter
  • 1/2 tablespoon of pepper
  • 1/4 cup grated provolone cheese
  • 1/4 cup (2oz) grated Parmigiano cheese
  • 1/4 cup Italian seasoned breadcrumbs
  • 1/2 cup of heavy cream


  • Rinse and then soak the baccalà in a covered pot with enough water to cover. Place in the refrigerator. Drain and change the water every 4-6 hours for at least 24 hours, more if possible.
  • After the final drain, remove bones and skin from the baccalà then shred and set aside.
  • Add 4 tbsp. olive oil and the sliced potatoes to a heavy skillet and fry the potatoes for about 5 minutes. Add the water, turn the heat to a simmer, cover and cook for about 15 minutes.
  • Add 2 tbsp. olive oil to another heavy skillet and sauté the onion over low heat until soft and golden.
  • When the onions are ready, mix in the baccalà and ½ cup milk, then cover and simmer for 30 minutes, stirring occasionally. If the mixture becomes too dry, add more milk a little at a time.
  • While the baccalà cooks, prepare the sauce. Melt the butter in a saucepan over medium heat and slowly add the flour while stirring until the flour is incorporated. Add the remaining milk and heat, stirring constantly until thickened.
  • Preheat the oven to 450 F.
  • When the bacalà is done, mix in the potatoes, sauce, and cream.
    Transfer to a baking casserole dish and sprinkle the grated Provolone and Parmigiano cheeses and breadcrumbs on top. Bake uncovered for 15 min, then lower to 350 F and let it bake for another 20 to 25 minutes until the Baccalà con Panna is golden brown.

Source: Cosiitaliano

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