POTATO DUMPLINGS AND SALTED COD WITH CHEEK LARD, PORCINO MUSHROOMS AND SANTA TERESA | Pinna Formaggi
Ingredients
- Salted cod 300 g
- Potatoes 150 g
- 00 flour 30 g
- Salted cod cooking water 1 ladle
- Egg yolk 1
- Thinly sliced cheek lard 80 g
- Thinly sliced onion 50 g
- Garlic clove 1
- Fresh mushrooms 600 g
- Datterini tomatoes (optional) 400 g
- Mild Pecorino Sardo PDO Santa Teresa 60 g
- Salt to taste
- Pepper to taste
- Parsley to taste
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