Donata Tortola’s vuticigli (little toads)

Serves 10

1/2 pound salt cod (baccala), soaked for 2 days in several changes of cold water

1 quart water

1/2 teaspoon salt

1/2 teaspoon sugar

2 teaspoons yeast

2 pounds flour

3 cups vegetable oil

1. Drain the baccala and cut it into small cubes.

2. In a large saucepan, warm water until it reaches 100 degrees. Remove the pan from heat. Add salt, sugar, and yeast. Set aside for 5 minutes.

3. Gradually stir the flour into the yeast mixture with a wooden spoon. The dough should be firm enough to remain stable on a tablespoon while forming balls. Add more flour if necessary. Cover with a cloth and leave to rise until doubled in bulk.

4. In a deep pot, heat the oil. Take a spoonful of dough and place a cube of baccala in the middle. Close the dough over the fish. When the oil is hot but not smoking, carefully drop one ball at a time into it, frying only as many as fit into the pan without overcrowding. Remove with a slotted spoon, and drain on paper towels.