• 1 codfish roes can
  • 1 egg
  • wheat flour
  • 200 g of “Carolino” rice
  • 100 g of coriander
  • vegetable broth
  • butter
  • extra virgin oil


Strain the liquid from the codfish roes can. Make a batter with the egg and the flour, mix carefully with the roes.

Heat the olive oil and stir the rice in. Baste slowly with vegetable broth, until the rice is completely cooked.

After it is cooked, add the coriander infused olive oil and finish with the butter.

Fry the roes in hot olive oil. Strain and serve with the coriander rice.

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