STARTERS AND SNACKS

SWEET AND SOUR SALTED COD RISSOLES WITH PECORINO ROMANO

EASY | 45 minutes
P1 pecorino-romano-dop

The protagonist of this recipe: Pecorino Romano PDO

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Ingredients

4 people
For 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

1

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.

2

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.

3

Shape small rissoles with the size of a walnut and put them in the breadcrumbs, then place them on a sheet of parchment paper.

4

Later, put them again in the beaten egg and then again in the breadcrumbs, for a double breading.

5

Fry them in boiling oil and drain on paper towel when they are golden.

Honey mustard

1

With a whisk mix all the ingredients for the sauce, combine mayonnaise, honey and mustard and work them well.

2

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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