Championship Weekend Preview

Saturday, 1:55pm: Germany-Portugal.
I know: who cares about third place? But this could be a fun game. The Germans are playing essentially an exhibition game for their home fans -- a final game together for this very popular squad. Portugal has nothing more to lose, but some prestige to gain. Let's hope for a beautiful game from two teams who have more interest in playing attractive soccer than in just surviving.
Menu: German black bread, with various cheeses and sausages, and lots of bier; Pastéis de Bacalhau (Codfish Pastries) (excellent recipe below; thanks to Sofia Resnick), plus sardines, mussels, etc., Portuguese cheeses, and vinho verde.

Sunday, 12:55pm: Italy-France. (Note the earlier start.)
Long-awaited, but unexpected, rematch of the 2000 European Championship Final, won by France in overtime. There are a lot of the same players, on both sides, but it's been thus far a very different Italian team, with coach Marcello Lippi using lots of strikers, unleashing the midfielders to go forward (in the 120th minute of the semifinal, it was a defender who was all the way up front to score the winning goal) ... and thus putting a lot of pressure on the remaining defenders and goalkeeper. (With Buffon, Cannavaro, and Nesta, you can do that.) Should be a tough test for a very inspired French team.
Menu: Tortellini, Pane Rustica with prosciutto e melone, salami antipasto, fresh mozzarella, mascarpone, and other cheeses, cornetti, espresso, Peroni, vino rosso; Croissants and baguettes, with fromages & pates, vin rouge. Afterwards: Amaretto? Benedictine?

Pastéis de Bacalhau (Codfish Pastries)
1 pound dried salt cod
2 cups milk
4 medium Idaho potatoes
1 large Spanish onion, finely chopped
2 garlic cloves, minced
1 handful fresh flat-leaf parsley, finely chopped
1 handful fresh cilantro, finely chopped
2 large eggs
Freshly ground black pepper and sea salt, if needed
Vegetable oil, for frying
Lemon wedges, for serving


Starting a day ahead, soak the dried cod in cold water for 12 to 24 hours, changing the water several times to remove most of the salt. Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover by 1-inch; cooking the cod in milk keeps it really moist. Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender and pliable. Drain and rinse well, then flake the cod into a bowl with your hands, removing any little bits of skin and bone.

While the cod is cooking, pour 1-inch of water in a large pot fitted with a steamer insert. Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender. Drain the potatoes, peel off the skins, and mash them well with a potato masher or pass them through a ricer or sieve.

Add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs. Beat the mixture firmly with a wooden spoon so that it well combined and firm - a spoon should stand up in it. (If you find it too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt - you may not need to add any, as the cod itself retains enough saltiness, in spite of being soaked and boiled. With lightly moistened hands or using 2 tablespoons, shape the cod mixture into egg-shaped balls - you should get about 25. (The cod balls can be covered and refrigerated for up to 1 day before cooking or frozen in a container.) (NB: I made smaller, bite-sized versions -- maybe halfway between a marble and a golf ball. I also lightly sauteed the onion and garlic before mixing it in.)

Heat 3-inches of oil in a deep heavy skillet or pot to 370 degrees F. Add a few of the cod balls at a time to the hot oil, turning them 3 or 4 times to get nicely browned all over. Carefully lift the cod fritters out of the pan with a slotted spoon and place on a platter lined with paper towels to drain. Repeat. Serve hot or at room temperature with lemon wedges.