Ingredients
- 1 pound salt cod fillet
- 4 pound large idaho potatoes (about 3 1/2 pounds), peeled
- 2 pound large eggs, beaten
- 1/4 cup seasoned italian bread crumbs
- 1 cup medium size onion, coarsely grated
- 1 cup olive oil
- 10 tablespoon salted butter
- 1 pound salt cod fillet
- 4 pound large idaho potatoes (about 3 1/2 pounds), peeled
- 2 pound large eggs, beaten
- 1/4 cup seasoned italian bread crumbs
- 1 cup medium size onion, coarsely grated
- 1 cup olive oil
- 10 tablespoon salted butter
- 1 pound dried cannellini beans, rinsed in cold water
- 1 pound (16 ounce) can italian tomatoes, preferably san marzano
- 1 pound medium onion, chopped
- 2 pound garlic cloves, minced
- 4 tablespoon extra virgin olive oil
- 3 tablespoon salted butter
Preparation
Baking Directions:
Cod cakes1. Soak cod in a large bowl with cold water, covering cod with 2 inches of extra water on top.
Chill in the refrigerator, changing water three times a day for one to three days.
2.Drain cod and transfer to a 4-quart pot filled with water.
Bring to just a simmer and cook for about 5 to 8 minutes until cod is flaky.
Remove from heat and drain in a colander.
3.In a heavy skillet, add 1/2 cup olive oil and 2 tablespoons butter.
Add onions and cook until golden in color, about 7 minutes, then transfer to a large bowl.
4.Cut potatoes into 1-inch pieces and boil in a large covered pot from 18 to 20 minutes; drain in colander.
5.Add potatoes to the large bowl with the onions; add 4 tablespoons butter and mash.
6.Flake cod with a fork, stir into the potato mixture and season with salt and pepper to taste.
Add the eggs and mix.
7.Add breadcrumbs to a shallow dish.
Using your hands, shape 1/4 cup of the cod mixture into a disc 2-inches high and coat with breadcrumbs.
8.In a large skillet over medium heat, add 1/2 cup olive oil and 4 tablespoons butter; sauté cod cakes until golden brown then set aside in oven to keep warm.
Bean ragu1. Cover beans in 5- to 6-quart pot, making sure beans are covered sufficiently with extra water; add 1 teaspoon salt.
2.Bring to a boil and stir frequently until the beans are tender, about 40 to 50 minutes.
Remove from heat, drain and set aside.
3.In a large skillet over low heat, add 4 tablespoons olive oil and 2 tablespoons butter.
Add the onions and garlic, and sauté until golden.
Add the tomatoes and simmer over low heat for 15 minutes.
Season with salt and pepper to taste.
4.Add the beans to the skillet and simmer for about 10 minutes.
5.In a large platter, add the bean mixture, top with cod fish cakes, and serve.
