Polpette di baccalà

(= Salt Cod Balls)

Ingredients for approximately 24 balls:250 g salt cod, already soaked and desalted300 g potato1 eggs1 untreated lemon70 g breadcrumbs1 clove of garlic1 sprig of parsley4-5 tbsp Extra Virgin Olive Oil (plus 2-3 to grease the pan)1 pinch of pepper

Use a sharp knife to remove the bones and skin from the salt cod. Cut it into pieces, coarsely blend in the food processor, then put it in a bowl with the grated rind of the lemon and mix them together with a fork. Peel the potatoes, rinse them and grate them (into julienne-like strips) directly into the bowl with the salt cod. Peel the garlic and finely chop it together with the parsley leaves, previously washed and patted dry. Put this mixture in the bowl with the salt cod, add the egg and the pepper and stir everything together. Pour in the breadcrumbs, a little at a time, and mix well (with your hands works better!) until you have a compact mixture. Heat the oven to 200 °C. Take a little of the salt cod mixture at a time and, using your hands, shape it into balls measuring 3-4 cm. Put the salt cod balls in a well-greased baking pan, drizzle some more oil over them and cook in the oven for 25-30 minutes. After the first 10-15 minutes, take the pan out of the oven, baste the balls with the juices in the pan, turn them over and continue cooking until they are a nice golden brown colour.

They’re delicious, flavoursome and mouth-watering. They can also be floured and fried (in a frying pan, in boiling oil)… this way they’re slightly “heavier” – for the stomach! – but even tastier.