Chef Angelo Preziosi shares his recipe for polpette di baccalà.
Baccalà, or salted cod, is widely available in Rome particularly on a Friday when it is traditionally eaten with chickpeas. This recipe uses the baccalà to make a light, tasty fried fishcake which is perfect as an antipasto.
325g fresh, soaked baccalà (salted cod)
25g parmigiano reggiano, grated
25g pecorino romano, grated
1 clove of garlic, finely chopped
Handful of fresh parsley, finely chopped
Pinch of salt
Pinch of pepper
200g fine breadcrumbs (100g for mixture, 100g for coating)
100g flour 00
2lt peanut/sunflower oil for frying
Makes around 10-15 polpette
-To begin, pat dry the baccalà and chop it into small pieces with a knife.
-In a large bowl mix together well the baccalà, 100g breadcrumbs, parmigiano, pecorino, parsley and 1 beaten egg along with a good seasoning of salt and pepper. Then use your hands to create an even, compact mixture.
-Take three bowls. In one place the flour, put 2 beaten eggs in the second and the remaining breadcrumbs in a third.
-Use your hands to roll the baccalà mixture into spheres about the size of a golf ball, then pass them first into the flour, then the egg and finally cover in breadcrumbs.
-Once all are coated, place the fish cakes into the fridge for at least an hour before frying.
-When ready to serve deep-fry the polpette in hot oil for around 5 minutes until golden.