Fried, Venetian or Spanish: three interpretations of cod according to chef Nicola Delfino of the Da Benito restaurant in Rome. (And then do you know what the difference is with stockfish?)
Fish rich in proteins and low in calories, the cod it is a cod preserved in salt and then dried naturally or artificially. To choose a quality cod you have to pay attention to some details: a good fillet must be 3 cm high in the center, it must have a good consistency, fair skin and white and firm meat.
There are many recipes that can be made with this fish. We offer three, designed by the chef Nicola Delfino, of the Benito al Ghetto restaurant, in Rome. You are ready?
Rissole of dried codfish
In a large pot put some oil, a clove of garlic, a bay leaf, a pinch of sugar, milk, vegetable broth and the cod fillet (about 500g). Cook over low heat until the liquid has reduced and the cod will not have completely flaked.
Now prepare the batter: in a bowl mix 300 g of flour (270 g of 00 flour and 30 g of buckwheat flour), 2 whole eggs and 25 g of brewer's yeast. Add as much beer as you need to have a batter that is neither too liquid nor too thick. Mix well with a whisk to prevent lumps from forming.
Put on the fire to heat a pot full of peanut oil. Meanwhile, make meatballs the size of eggs with the cooked and cooled cod and throw them in the batter, which must be cold and then in the pan with oil. Fry until a golden and crispy crust has formed, remove and let the excess oil dry on a plate with absorbent paper. Salt just before serving.
Macaroni and cod
For this pasta, use the cooked cod as you did for the meatballs. Put some water in a saucepan to boil and then add the pasta. In another pan, add extra virgin olive oil, a clove of garlic (without the sprout) that you will fry and then remove. With a slotted spoon, remove the pasta from the pan of water halfway through cooking and throw it into the pot with the oil, where it will continue to cook by risotto, so that the starch released from the dough creates a wrapping cream. Add the cod, add the cooking water and continue stirring until the macaroni is ready. Serve with chopped fresh parsley.
Cod with pil pil
The combination of cod collagen and olive oil is the secret of this simple but delicious dish. Start by taking a large pot where you will sauté a slice of garlic. When it is golden, remove it and place the slices of cod on the skin side in the pot. Add plenty of extra virgin olive oil and start cooking over a low heat, continuing to turn the pot in a slow rotary motion, so that the fish's skin releases collagen, and this forms a thick white cream. Lift the pan from the heat whenever you see small bubbles in the oil. Leave it raised a few seconds and then put it back on the fire, continuing to turn it. The cod is ready when touching it with a fork, it will flake completely. Now remove the fish from the pot and emulsify the remaining oil with a strainer. Serve the fish on a bed of chicory and season with the oil emulsion.
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