Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Castelli Romani
Pezette di Baccala with Lemon Pesto: Pezette di Baccala con Pesto di Lemone
Total:
48 hr 40 min
Active:
48 hr
Yield:
4 servings
Level:
None
Total:
48 hr 40 min
Active:
48 hr
Yield:
4 servings
Level:
None

Ingredients

Directions

Drain the baccala and pat dry, checking for bones but leaving intact any pieces of skin. Cut the baccala into 3-inch by 1-inch pieces and set aside. In a medium mixing bowl, whisk together the flour, water, baking powder, 1 teaspoon salt and 2 tablespoons extra-virgin olive oil until very smooth.

In a 6-inch deep frying pan, heat 1-quart oil to 370 degrees F.

Dip the baccala into the batter and drop into the oil, 2 to 3 pieces at a time, and fry until golden brown on all sides, about 6 to 7 minutes. Remove and drain on paper towels. While the pieces are frying, quarter 3 of the lemons and remove the seeds. Chop roughly and place in the food processor with the remaining 1/2-cup if olive oil, teaspoon of salt, sugar and pepper and blend until smooth and thick. Pour the lemon pesto into the serving bowl. When all the baccala is cooked, serve immediately with lemon wedges and lemon pesto dipping sauce.

IDEAS YOU'LL LOVE

Insalata di Baccala: Cod Salad

Recipe courtesy of David Rocco

Cod Salad: Insalata di Baccala

Recipe courtesy of Mario Batali

Baccala Ravioli

Recipe courtesy of Martha Stewart

Baccala Salad

Recipe courtesy of Rao's

Baccala alla Romana

Recipe courtesy of Jody Williams

Baccala alla Calabrese

Recipe courtesy of Aldo Vitale

Baccala in Red Sauce

Recipe courtesy of Raouf Boutros

Uncle Vincent's Christmas Eve Baccala

Recipe courtesy of Rao's

Baccala Alla Pizzaiola: Cod with Tomato

Recipe courtesy of David Rocco

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking