|Posted by William Abruzzo on February 19, 2016 at 4:40 PM|
Crocchette di Baccala (Venetian Potato and Salted Cod Croquettes)
This week's recipe takes us to the region of VENETO. Cicchetti is a Venetian snack tradition similar to tapas in Spain. After work, Venetians head to the bars to socialize, snack on cicchetti, and have a glass of wine. Typical cicchetti include fried seafood, seafood salads, croquettes, sautéed vegetables, and plates of cured meats, olives and cheese.The varieties are endless. After a long day of sightseeing, hitting a cicchetti bar is a great way to wet your appetite before heading to dinner at one of the seafood restaurants near the Rialto Bridge. Here is a recipe inspired by the tasty croquettes I enjoyed in Venice. They are filled with a mixture of potato, salted cod and spinach. Be sure to fry them until crisp and golden brown and serve them with a glass of Pinot Grigio from the hills of Veneto.
Salted or Fresh Cod (1lb)
Grated Parmigiano Reggiano Cheese (1 tbs)
Russet Potatoes (2 medium -about 1 lb)
Spinach (1/3 lb)
Garlic (2 cloves)
Green Onions (3)
Breadcrumbs (4 cups)
Olive Oil (for sautéing)
Corn Oil (about 2 ½ quarts for frying)
Black Pepper (to taste)
Paprika (to taste)
Salt (to taste)
If you are using salted cod, soak it in plenty of cool water for at least 48 hours, changing the water at least 3 times daily. The cod will rehydrate and become soft and pliable. Boil the salted cod for 10 to 15 minutes, depending upon thickness, and then remove it from the pot and set it to drain in a colander. If you are using fresh cod, simply place it in a pot or deep frying pan, cover it with water, season it with salt, and set it on a low burner. Allow the cod to poach for 10 to 15 minutes, depending upon thickness, and then set it to drain in a colander.
Meanwhile, peel the potatoes, cut them into ¾ inch cubes, and boil them in lightly salted water until tender. Drain the potatoes in a colander and transfer them to a large mixing bowl with the cod. Crumble the potatoes and cod with a fork and mix them together. Be careful not to over-work the mixture, as the texture should be coarse, not be pasty. Sprinkle the grated Parmigiano Reggiano cheese over top and set the bowl to the side.
Next, chop the spinach, green onion and garlic. Coat the bottom of a frying pan with olive oil and saute the green onion and garlic until soft. Next, add the chopped spinach and season with salt, black pepper and paprika. When the spinach has wilted, add it to the potato and cod mixture and fold everything together. If necessary, add a few drizzles of olive oil to moisten and re-season with salt and spices.
Beat the eggs with a splash of water. Shape the filling into 2 inch diameter balls, dip them in the egg and then dredge them in the breadcrumbs. Heat plenty of vegetable oil in a deep frying pan and fry the croquettes until golden brown. Place the croquettes on paper towels to absorb the excess oil. Serve warm or room temperature with a wedge of lemon. Makes 14 croquettes. Serves 6 adults.