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Balsamic Vinegar IGP and Dried Cod Rissoles

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.


L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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