Makes 16 salt cod 500g 00 flour 100g salt warm water 60ml dry yeast ½ tsp butter 1 tbsp, melted sunflower oil 1 litre, for frying Soak the cod for 48 hours in cold water, changing the water 3 or 4 times.
The Italian website Capersud says, "Before using them, put them in abundant cold water, changing it many times, to make them lose a little bit of salt, and be careful not to salt too much the food they will be added to".
Serves 6 salt cod 800g (bone-in weight) milk 500ml potatoes 750g butter 40g beaten egg dried white breadcrumbs (such as panko) oil for shallow frying for the sauce garlic a whole head cherry tomatoes 200g sherry vinegar 2 tbsp caster sugar 2 tsp Soak the salt cod for 24 hours in deep, cold water, changing the water every few hours.
Alternately, you could thaw the turkey in cold water, changing the water every 30 minutes.
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