The rissole of dried codfishTraditionally, they are one of the classic courses of the Christmas or New Year’s Eve dinner in many regions of Italy. This is not to say, however, that they cannot be prepared regardless of the occasion, as they are a very tasty and succulent second course of fish. The rissole of dried codfish they are made by sponging the fish for 24 hours, then removing the skin and bones and finally chopping it with the other ingredients, to make meatballs to be fried in oil. Here are all the steps of our recipe.
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