Dried cod rissoles with Balsamic Vinegar of Modena

Dried cod rissoles with Balsamic Vinegar of Modena 2018-08-31T18:12:57+00:00

Project Description

Ingredients (for 4 people):

  • 200 g ( 7.04 oz- 0.44 lb) of desalinated dried cod
  • 3 big potatoes
  • 3 spoons of fresh cream
  • 1 egg albumen
  • 10 black olives (like Taggiasche)
  • 2 anchovy fillets
  • Salt, Tabasco, oil for frying
  • 2 spoons of Balsamic Vinegar
  • 3 spoons of cane sugar
  • 1 spoon and a half of sugar
  • 3 eggs
  • 1 cup of bread-crumbs
  • 1 spoon and a half of grated Parmesan cheese
  • 2 little pieces of butter

Preparation

  • Prepare a sauce warming butter, Balsamic Vinegar, sugar and cane sugar. Cook it on a slow fire until it thickens.
  • Boil potatoes and peel them completely.
  • Grease slightly the fish, put it into a baking-pan and bake it into warm oven.
  • When it cools, put cod into a mixer with cream, olives, minced anchovy fillets, Tabasco, albumen and mix everything.
  • Blend boiled potatoes with the mixture.
  • If the mixture comes out too fluid, add some spoons of bread-crumbs until it thickens.
  • Beat up eggs. Form rissoles from the mixture, dip them into beaten eggs and then into bread-crumbs previously mixed with Parmesan cheese.
  • Fry rissoles in warm oil, then dry them with paper.
  • Serve rissoles with Balsamic sauce.
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