Recipes Included On This Page Italy: Salted Cod Croquettes -Ada Boni Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Italy: Salted Cod Croquettes -Ada Boni Recipe By : Boni and Kurlansky (see reference) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Fish Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds soaked baccala -- see preparation 3 anchovy fillets 1 tablespoon chopped flatleaf parsley 1/2 tablespoon pepper 1 tablespoon grated parmesan cheese 2 white bread slices -- soaked in water -- and squeezed dry 2 eggs -- lightly beaten 1/2 cup flour -- see note 1 egg -- lightly beaten olive oil -- for frying Preparation: Soak salt dry cod fish in water overnight. Drain. Boil fish in water 30 minutes and cool. Bone, skin and chop fine. Add anchovies, parsley, pepper, cheese, bread and eggs and mix very well. Shape into croquettes, roll in flour, dip into egg, roll in flour or flour (see note) and fry in olive oil until brown all over. Frying time will be about 4 minutes per side. Serves 4. [292 cals, 6g fat, 18% cff] -estimated by MasterCook; kitpath@earthlink.net 11/98 REFERENCE: Recipe from Ada Boni, editor of Italy's leading women's magazine, Preziosa. Her cookbook, TALISMANO DELLA FELICITA, first came out in 1928. This recipe is from the fifteenth edition, translated by Mathilde La Rosa (1950). Recipe reprinted in COD, A Biography of the Fish that Changed the World by Mark Kurlansky (1997: Penguin Books). 1998 Awarded the James Beard for Writing on Food. Many reviews are compiled at www.amazon.com. Click the winners tab, select James Beard. -kitpath NOTE: The ingredient list mentions flour but the instructions mentions dipping the croquettes into egg then bread crumbs. Take your pick. Posted on FareShare, 11-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 32787 0 2747