This is dried codfish, either salted or sundried, often present in the menus from Veneto. A legacy of the Norwegians, and found in the cuisine of amny Mediterranean countries, it can be prepared in a variety of ways beginning with a long soak in cold water (24 to 48 hours). The water should be frequently changed during the softening process. Though baccalá can be fried in strips or even eatedn raw, the most familiar version involves cooking the cod very, very slowly in milk.

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