The protagonist of this recipe: Pecorino Romano PDO
Ingredients
4 peopleFor the rissoles
- Soaked and desalted salted cod fillet 400 g
- Eggs 2
- Grated Pecorino Romano PDO 30 g
- Fresh parsley to taste
- Black pepper to taste
- Untreated orange 1
- Raisin 40 g
- Breadcrumbs to taste
- Peanut seed oil to taste
For the sauce
- Mayonnaise 2 tablespoons
- Chestnut honey 2 tablespoons
- Strong mustard 4 tablespoons
Method
The rissoles
Skin and bone the salted cod fillet, cut it into cubes and put it in the Cuisinart. Blend coarsely for a few seconds and then transfer it into a bowl.
Then add the Pecorino Romano, chopped parsley, orange zests, egg and the previously soaked and squeezed raisin. Mix and possibly add a teaspoon of breadcrumbs to firm.
Shape small rissoles with the size of a walnut and put them in the breadcrumbs, then place them on a sheet of parchment paper.
Later, put them again in the beaten egg and then again in the breadcrumbs, for a double breading.
Fry them in boiling oil and drain on paper towel when they are golden.
Honey mustard
With a whisk mix all the ingredients for the sauce, combine mayonnaise, honey and mustard and work them well.
Transfer the sauce obtained into a small bowl and serve it together with the salted cod rissoles.
RECIPE BY: Luisa Bayre and her staff
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