List of Ingredients
- 14 OZ. of baccalà (salt cod) fillet, desalted and deboned
- 14 OZ. of chicory, cleaned
- 5 OZ. of potatoes, boiled
- 2 of eggs
- 1 of clove of garlic
- Bread crumbs
- Flour
- Grated bottarga
- Lemon
- Peanut oil
- Extravirgin olive oil
- Salt
- Pepper
Method
Chop the cod into pieces and cook it in a pan coated with a little bit of olive oil along with an unpeeled clove of garlic for 2-3 minutes over maximum heat. Mash the boiled potato and mix it with the cod, one egg, the grated rind of one lemon, a teaspoon of bottarga, 1/3 cup bread crumbs and salt and pepper, if needed.
Let rest in the refrigerator for at least 30 minutes so that it becomes firm. Wash the chicory, slice it lengthwise and drizzle with extra virgin olive oil, grated lemon zest, a teaspoon of grated bottarga and salt, if needed. Shape the mixture into small spherical croquettes.
Pass them in the flour, then in one beaten egg and finally some bread crumbs. Fry the croquettes in abundant boiling peanut oil for a few minutes; they should be golden and crispy. Drain them on paper towels and sprinkle with salt, if needed. Serve the baccalà croquettes immediately with the chicory salad.