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Baccala Meatballs: Polpette di Baccala
Recipe copyright Mario Batali, 2002. All Rights Reserved.
- Total Time:
- 48 hr 30 min
- Prep:
- 15 min |
- Inactive Prep:
- 48 hr |
- Cook:
- 15 min
- Level:
- Intermediate
- Yield:
- 6 servings
Ingredients
- 2 pounds baccala (salted cod), soaked for 48 hours in several changes of water, drained and chopped
- 1 cup bread crumbs
- 4 beaten eggs
- 2 cloves garlic, sliced
- 4 tablespoons finely chopped parsley
- Salt and freshly ground black pepper
- 2 quarts extra-virgin olive oil, for frying
- 2 lemons, cut into wedges
Directions
In a large bowl, combine the baccala, bread crumbs, eggs, garlic, parsley, salt, and pepper, and mix well but do not over-mix. Refrigerate for 30 minutes, and then form the mixture into 1-inch balls.
In a tall-sided pot, heat the olive oil to 375 degrees F.
Add a few balls at a time to the hot oil and cook until uniformly golden brown, about 5 minutes. Drain on paper towels and serve with the lemon wedges alongside.
© Recipe copyright Mario Batali, 2002. All Rights Reserved.