A traditional Veneto dish.

Serves 10: 1 kg salted codfish, 500 g onion, 4 anchovies, 1 liter Moletto Extra-virgin olive oil Integrale, ½ liter fresh milk, all purpose flour, grated parmesan cheese, handful chopped parsley, salt, pepper.
To prepare: Soak the codfish in cold water for at least 2 days, changing the water every 5-6 hrs. Remove the skin and bones.
Finely chop the onion and sauté in 1/2 cup of extra-virgin olive oil until soft. Add the boned, finely chopped anchovies, then add the chopped parsley. Cut the codfish into pieces and dredge in flour. Spread a few spoonfuls of the sauté mixture on the bottom of a glass or (preferably) aluminum baking pan and arrange the fish over it. Cover fish with the rest of the mixture, add the milk, grated parmesan cheese, salt and pepper.
Add enough oil to cover the fish. Simmer over low temperature for approx. 4 hours, delicately shaking the pan but never stirring its contents.
Recommended wines:
Colmello Bianco Igt Veneto Orientale
Rosato Igt Veneto Orientale