Polpette di Baccalà

Name: Polpette di Baccalà
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings bread crumbs; 4 servings currants; 4 servings eggs; 4 servings Flour; 4 servings garlic; 4 servings lemon; 4 servings onion; 4 servings parsley; 4 servings pine nuts; 4 servings Salt; 4 servings salt cod; 4 servings vegetable oil

Polpette di Baccalà is a dairy free and pescatarian main course. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 582 calories, 60g of protein, and 28g of fat. If you have garlic, currants, salt cod, and a few other ingredients on hand, you can make it. To use up the currants you could follow this main course with the A Bag Pudding With Currants as a dessert.

Instructions

Soak the salt cod, immersed in cool water, overnight in the refrigerator, covered welltwo nights are even better. Change the water four times at 3-hour intervals during day hours.

Ingredients you will need

Salt Cod

Water

Drain the salt cod well and pat it dry, pressing out excess water. Clean thoroughly, removing any skin and bones.

Ingredients you will need

Salt Cod

Water

Finely chop the salt cod and put it into a bowl with the eggs, currants, pine nuts, parsley, garlic, onion, salt and pepper to taste, and the bread crumbs, and mix well.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Pine Nuts

Currants

Salt Cod

Parsley

Garlic

Onion

Egg

Equipment you will use

Bowl

Form the mixture into little egg shapes and coat with flour.

Ingredients you will need

All Purpose Flour

Egg

Heat inch of sunflower or vegetable oil in a large frying pan until the oil is hot but not smoking. Cook the salt-cod eggs until golden brown allover and serve immediately with lemon wedges.

Ingredients you will need

Cooking Oil