| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Italian |
Seafood, Main dish, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Stockfish (dry cod) |
| 2 |
|
Fresh anchovies, unsalted skinless and boneless |
| 2 |
cl |
Garlic, chopped |
|
|
Salt (very little) |
| 1/4 |
tb |
Parmigiano-Reggiano fresh grated |
| 1 1/4 |
c |
Onions, sliced |
| 1 |
c |
Milk |
| 2 |
c |
Extra virgin olive oil |
|
|
Fresh ground black pepper |
INSTRUCTIONS
Cod should be cleaned, skinless and boneless. Anchovies should be fresh or
defrosted frozen Saute onions in oil until transparent. if using salted
stockfish, pre-soak in cold running water for at least 24 hours, and wash
pieces individually every 8 hours. In a bowl, mix the parsley, garlic and
anchovies. With a fork, spread some of the mixture on each piece of fish,
sprinkle with cheese and roll up. Slice rolls into pieces about 1 1/2
inches wide and coat in flour mixed with a little cheese and pepper. Shake
off excess. Place fish bits in an oiled shallow roasting pan and cover with
sauted onions. Season with salt and pepper, add milk and bake in oven
preheated to 140C(275F) for 4 hours, turning fish occasionally and adding
oil if necessary. Remove from oven, top with more parsley and serve
immediately.
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