SALTED CODFISH BALLS
Monica Copetti
Menù Ingredients
to taste Seed oil
to taste Salt and pepper
to taste Parsley
1 garlic clove
50 g Parmigiano Reggiano cheese
Makes 30 balls
Crush the garlic clove finely and add the seed oil. Empty the tin of Èbaccalà into a bowl and mix in the Fiokki instant mashed potatoes, the Parmigiano Reggiano cheese and the garlic-flavoured oil. Add salt and pepper and stir the mixture by hand. Leave to stand for 2-3 minutes, then form 2-3 cm balls and fry in plenty of hot oil.
Tips
Also excellent baked in a fan oven at 190°C for 5 minutes.
