Bacalao Cigars, A Stone Creek Kitchen Recipe

prepared by Kristina Scrivani at Stone Creek Kitchen during their

Spanish Tapas cooking class on February 24, 2012

1/2 lb prepared Bacalao
1/2 C shallot, peeled and minced
1/2 C whole milk ricotta cheese
12 pasta sheets
1 bunch chives, chopped fine
egg white
oil for frying

Bacalao is a preserved, salted cod. To prepare it, soak in cold water for at least 8 hours. Drain, place in a large pot, covered with fresh water, bring to a boil and simmer for 3 hours. Drain and set aside to cool.

In a large mixing bowl place flaked bacalao, shallots, ricotta, and chives. Mix well. Spoon prepared filling onto pasta sheet, brushing the edges with egg white. Fold edges in and roll tightly to form a "cigar." All to chill in the refrigerator for at least an hour. Fry at 350 degrees until golden brown.

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