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Receta Baccala Meatballs (Polpette Di Baccala)

Name: Baccala Meatballs (Polpette Di Baccala)
Ingredients: 2 lb baccala (salted cod) soaked for 48 hrs in several changes of water, liquid removed and minced; 1 c. bread crumbs; 4 x beaten Large eggs; 2 x cloves garlic cloves sliced; 4 Tbsp. finely-minced parsley Salt to taste Freshly-grnd black pepper to taste; 2 quart extra-virgin extra virgin olive oil for frying; 2 x lemons cut into wedges

de Global Cookbook

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Raciónes: 6

Ingredientes

2 lb baccala (salted cod) soaked for 48 hrs in several changes of water, liquid removed and minced
1 c. bread crumbs
4 x beaten Large eggs
2 x cloves garlic cloves sliced
4 Tbsp. finely-minced parsley Salt to taste Freshly-grnd black pepper to taste
2 quart extra-virgin extra virgin olive oil for frying
2 x lemons cut into wedges

Direcciones

In a large bowl, combine the baccala, bread crumbs, Large eggs, garlic, parsley, salt, and pepper, and mix well but don't over-mix. Chill for 30 min, and then form the mix into 1-inch balls.
In a tall-sided pot, heat the extra virgin olive oil to 375 degrees.
Add in a few balls at a time to the warm oil and cook till uniformly golden, about 5 min. Drain on paper towels and serve with the lemon wedges alongside.
This recipe yields 6 servings.