List of Ingredients
- 1 LB. of baccalà (salt cod), soaked and desalted
- 1 CUP of Grana Padano cheese, grated
- 3 1/2 TBSP. of corn flour
- 1 of carrot
- 1 of celery stalk
- 1 of onion
- parsley
- dry white wine
- garlic
- peanut oil
- pepper
Method
Cut the carrot, celery, and onion into small pieces. Place them in a saucepan with a stalk of parsley and a few peppercorns, a splash of wine, and enough water to cover the fish. Bring to a boil and add the cod; cook for 7-8 minutes.
Drain the fish, keeping the water. While still hot place it in a food processor with a sprig of chopped parsley and a small piece of peeled garlic (adjust according to taste). Blend in the food processor with about 1 cup peanut oil, to obtain a soft purée. Refrigerate it until firm.
Meanwhile, mix the corn flour with the Grana Padano cheese. Spoon it into a hot nonstick pan to cover the bottom. Cook for a few seconds. As soon as you can remove the wafer from the pan, flip it over. After a few seconds remove it from the pan and immediately wrap it around a cone mold, to create 6 cornetti (cones). Let them cool and become crispy.
Fill the cornetti with the baccalà purée, using a pastry bag or ice cream scoop. Garnish the cornetti with herbs and spices as desired.