Salt cod fritters with roasted peppers

Salt cod fritters with roasted peppers

This dish is perfect for enjoying with friends during lunch or as a delightful, light dinner on a sunny evening

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Makes 16

By Angela Hartnett
From Saturday Kitchen

Ingredients

For the rigatoni

  • 400g/14oz rigatoni
  • 2–3 Italian pork sausages
  • 1 white onion, smashed
  • 1 garlic clove, chopped
  • pinch fennel seeds, crushed
  • 1–2 black truffles
  • 200ml/7fl oz fresh cream
  • ½ glass white wine
  • 50g/1¾oz pecorino cheese, grated
  • 3–4 tbsp, extra virgin olive oil

For the roasted peppers

  • 5 Italian long peppers, mixture of red and yellow
  • 100ml/3½fl oz olive oil
  • 50ml/2fl oz sherry vinegar
  • 50ml/2fl oz balsamic vinegar
  • 2 garlic cloves, crushed
  • 2 rosemary sprigs
  • rock salt

For the fritters

  • 400g/14oz cod fillet
  • 500ml/20fl oz milk
  • 150ml/ water
  • 55g/2oz butter
  • 60g/2¼oz plain flour
  • 2 free-range eggs, gently beaten
  • 1 tbsp chopped fresh flatleaf parsley
  • 2 lemons, zest only
  • vegetable oil, for deep-frying
  • rock salt
  • 75g parmesan cheese

To serve

  • 4 brown anchovies
  • 100g/3½oz Mozzarella, torn
  • 1 tbsp fresh basil leaves
  • focaccia bread
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