Salt Cod Cutlets
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 500 g salt cod (baccalà)
- 2 salted anchovies
- parsley
- pepper
- grated parmesan
- 3 1/2 tablespoons bread pap (pappa)
- 2 eggs
- breadcrumbs
- olive oil
- lemon
Instructions
- Boil the cod as in recipe 510, then chop very fine with anchovies and parsley.
- Mix in pepper, parmesan, bread pap, and two eggs.
- Shape spoonfuls into cutlets in breadcrumbs, dip in beaten egg, and coat again in breadcrumbs.
- Fry in oil; serve with lemon or tomato sauce.