250 g./9 oz. dried salted cod fillets - 250 g./9 oz. potatoes - 1/2 tablespoon butter - 2 dl milk - 1 whole egg - 1 egg white - 1 tablespoon olive oil - 100 g./3 ½ oz. grated caciocavallo* - 1 tablespoon finely chopped parsley - nutmeg - black pepper - superior quality white flour - grated bread - olive oil for frying
Place the cod fillets in cold water for 24 h. changing the water 2 or 3 times; peel the potatoes, cut into pieces, boil and mash using a potato masher. Break up the cod fillets using a fork, eliminating any bones, add the potatoes, butter, milk, grated nutmeg and ground pepper. Place in a casserole dish and cook over a moderate heat until a smooth paste is obtained. Remove from heat and work in the whole egg, parsley and grated cheese. Stir and leave to rest for ¾ of an hour. Beat the egg white with a tablespoon of oil, form mixture with croquettes 7-8 cm/3 inches long and coat lightly in flour, egg white and grated bread.
Fry in very hot oil until they turn golden brown. Serve hot.
*Gourd-shaped cheese from southern Italy |
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Impronta del Fondatore
Pinot Grigio Valdadige D.O.C.
Santa Margherita
White wine with a pale hay color with greenish reflections, slightly fruity and aromatic bouquet. As a young wine its dry smooth taste has a hint of golden apple whilst if left to mature when bottled it acquires a hint of dry leaves and fruit.
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tockfish and dried salted cod are names for the same type of fish - North Sea cod - one is dried (from the German stock fisch) and the other is preserved in salt. It should come as no surprise that a Mediterranean recipe is based on this fish which is not from our seas. It reached the Mediterranean in the Middle Ages as a result of commerce between Venice, Flanders and the Baltic Republics. 
