Salt Cod Balls: Polpette di Baccala
- 2 pounds salt cod (must be soaked overnight)
- 2 large eggs
- 1/4 cup currants, soaked in warm water for 10 minutes, drained, patted dry
- 2 tablespoons pine nuts
- 1 cup fresh bread crumbs
- 1/3 cup fresh Italian parsley leaves, medium chopped
- Salt and freshly ground black pepper
- Flour, for dredging
- Extra-virgin olive oil, for frying
- 1 lemon, for garnish
- Onion Salad:
- 2 to 3 medium onions, thinly sliced
- 1 lemon, juiced
- Pinch chili flakes
- 1 tablespoon chopped fresh mint leaves
- Extra-virgin olive oil
Soak the salt cod, immersed in cool water and covered well, overnight in the refrigerator. Change the water 4 times at 3-hour intervals during day hours.
Drain the salt cod and pat it dry, pressing upon the flesh to squeeze out any excess water. Clean thoroughly, removing any skin and bones.
Using your hands, form the mixture into little round shapes. Coat each shape with the flour, and set aside to rest.
Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process. Working in batches of 6, fry the cod balls until golden brown. Use a slotted spoon or spider to gently drop the balls into the water, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished balls to drain on paper towels.
Recipe courtesy Mario Batali
Recipe courtesy of Emeril Lagasse