Original Italian Text:
1 kg di baccala sotto sale
800g di cavolfiore
4 uova
q.b. di sale e di prezzemolo
q.b. di olio extravergine di oliva

English translation:
1 kg salt cod
800g of cauliflower
4 eggs
Salt and parsley, as much as is needed
Extra virgin oil, as much as is needed
[Flour, as much as is needed]

Original Italian Text:

Tenere in ammollo il baccala per 3 o 4 giorni, cambiando l'acqua una volta al giorno.

Alla fine scolarlo ed eliminare pelle e fishe.

L'essare il cavolfiore, diviso in 8 pezzetti, in acqua bollente salata e far raffreddare.

In una terrina sbattere le uova e immergervi i pezzi di baccala e di cavolfiore.

Passarli, poi, nella farina e friggerli in olio ben caldo.



English translation:

Keep the salt cod pieces in water for 3 to 4 days, changing the water once a day.

Drain the water, and remove any bones and skin from the salt cod.

In a deep bowl beat the eggs and then dip the salt cod pieces and cauliflower pieces in the beaten eggs.

Coat the pieces with flour and then fry them in hot oil.

The recipe shown in this entry comes from the pamphlet entitled: "La Devozione di S. Giuseppe a Riccia (Ficette Familiglia Iapalucci). It was put together by the "Accademia Italiana Della Cucina, Instituzione Culturale della Repubblica Italiana, Delegazione di Campobasso," under the direction (a cura del Delegato) Anna Maria Lombardi. The feast day banquet was prepared and presented at the "Hotel Ristorante, "Iapallucci", C. da Escamare, 507 S.S. 21 - Riccia (CB) on the 28th of March 2010. For the introductory notes published in this pamphlet please see the category, "Lists of Traditional Foods from Molise" -- Saint Joseph's Day -- History -- Accademia Italiana Della Cucina." The entire menu presented at the Hotel Ristorante for the Feast Day of Saint Joseph can also be found in the same entry in this category. Photo: Mary Melfi.

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