Polpette di Baccalà al Pomodoro (Salt Cod Balls in Tomato Sauce)
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Ingredients
- 400 g salt cod, soaked overnight and drained
- 250 g floury potatoes, peeled and chopped
- 2 tbsp flat-leaf parsley, chopped
- 1 eggs
- 2 garlic cloves
- 400 g passata
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 323 kcal
- Protein
- 32.7 g
- Carbohydrate
- 15.1 g
- of which sugars
- 4.8 g
- Fat
- 13 g
- of which saturates
- 2.3 g
- Fibre
- 2.9 g
- Salt
- 3.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach the salt cod in simmering water for 10 minutes, then drain, flake and remove any bones.
- 2
Boil the potatoes for 15 minutes until tender, then drain and mash.
- 3
Mix the flaked cod with the mashed potato, parsley and egg, season and shape into 16 balls.
- 4
Heat 1 tablespoon of the olive oil in a frying pan and fry the balls in batches for 5-6 minutes, turning gently, until golden.
- 5
Heat the remaining olive oil in another pan, soften the garlic for 1 minute, then add the passata and simmer for 10 minutes.
- 6
Lower the cod balls into the sauce and simmer for 5 minutes to heat through before serving.
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