Balsamic Vinegar IGP and Dried Cod Rissoles. A different way to enjoy the fish!
You will surely have a seasoning that will give your dish a unique and inimitable taste.
Ingredients 4 people amount:
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 original Balsamic Vinegar of Modena PGI, 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.
Prepare a sauce warming butter, Balsamic Vinegar of Modena PGI, 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 original Balsamic Vinegar PGI sauce.