Trattoria Nuovo Macello, Milano

Preparation
(takes 2.5 hours)

Soak the baccalà in fresh water for two days. Then remove the skin and fillet it.
Boil the potatoes and once cooked, remove the peeling and cut into cubes.
Finely chop the onion and together with the whole garlic clove, brown in a pot.
Meanwhile, in a frying pan with oil, butter and sage, brown slices of the baccalà and, once cooked, add them to the pot with the garlic clove and onion, also adding the peeled potatoes and fresh milk. Cook on low heat about an hour, stirring occasionally, until the baccalà falls apart  and has an almost creamy-like consistency. Serve with a polenta cake and a red onion, together with orange compote.