Recipes
Tomcod Polpettone
- 454g of raw Tomcod
- 400g of ricotta
- 4 prosciutto slices
- 50g of parmesan
- 2 egg yolks
- Olive oil / butter
- Salt /pepper
- Nutmeg
In a food processor, mince the raw Tomcod, add the ricotta, the parmesan.
Lightly mix in the salt, the pepper, both egg yolks and some nutmeg.
Shape into a small roll and cover with prosciutto. Tightly roll them up in plastic wrap.
In an oven-safe cooking dish, set a table cloth and add 3cm of water, put the polpettone in the dish.
Put it in the oven at 275 degrees Fahrenheit MAXIMUM for about an hour. The polpettone has to be firm.
Take the polpettone out of the plastic wrap and finish cooking it in a pan with a little oil until the prosciutto is golden.
Cut into slices and serve.