List of Ingredients
- 5 OZ. of presoaked baccalà (salt cod)
- 2 OZ. of white cornmeal
- 2 OZ. of pizza flour
- 1 1/2 TBSP. of Parmigiano Reggiano cheese
- Preserved lemon
- Peanut oil
- Salt
- Pepper
Method
Place the salt cod in a pot with plenty of cold water, bring to a boil and cook for about 1 hour. Purée the cornmeal into a fine powder. Knead with the pizza flour, the Parmigiano, and 1/4 cup of water; put the loaf in a bowl, cover, and set aside to rest for 30 minutes.
Roll out the dough into a thin sheet (3/4 inch thick) and cut out 8 square of 2 3/4 inches. Wrap these around 8 cannoli molds (diam. 1/2 inch), making sure to moisten one side with a little water, so they seal well and don’t open while cooking. Let sit for 30 minutes.
Drain the salt cod, remove the skin and bones, and chop the fish. Purée 7 ounces of the fish adding, in a steady stream, 1 cup of peanut oil; season the whipped cod with salt and pepper.
Fry the cannoli, without removing them from the molds, in several inches of peanut oil at 340 °F. Cook for 1-2 minutes, moving them around constantly. Drain on paper towels and remove them from the molds.
Transfer the whipped cod into a piping bag and fill the corn cannoli. Finely dice the peel of 1/4 preserved lemon.
Serve the cannoli with mixed seasonal greens, dressed with a drizzle of oil, and top with the diced lemon peel.