DIFFICULTY: 2
INGREDIENTS PER 3 PEOPLE
Cod fish, 13 Oz
Grated Parmigiano Reggiano cheese, 1 Tablespoon
Potatoes, 2
Egg, 1
Salt
Pepper
Breadcrumbs
Extra Virgin Olive Oil
Fresh rosemary
For the polenta:
Water, 17 Oz
Chickpea flour, 3,3 Oz
Salt
Pepper
Extra virgin olive Oil
PROCEDURE
Boil the potatoes till they are tender and then peel . Boil the cod fish (starting with cold water) . Beat the egg and mix it with the cheese ,add the mashed potatoes and the fish .Mix all the igredients , adding salt and pepper to taste . Shape with your hands the croquettes ,and roll them into the breadcrumbs .Bring to a boil the water in a pot , add the chickpea flour stirring to avoid lumping for 25 minutes ,add salt and pepper .
Heat the oil in a pan .Let the croquettes sizzle in the pan until browned on both sides ,remove with a slotted spoon and set aside in a warm place .
Drop the polenta onto serving dishes ,season it with Evo and pepper, then add 3 croquettes on it and serve .
Thanks to: Cooking in Florence
