Try this Pezzetti Di Baccala with Lemon Pesto recipe, or contribute your own.
Suggest a better descriptionDrain baccala and pat dry, checking for bones but leaving intact any skin pieces. Cut baccala into 3-inch by 1-inch pieces and set aside. In a medium mixing bowl, whisk together flour, water, baking powder, 1 teaspoon salt and two tablespoons virgin olive oil until very smooth. In a 6-inch deep frying pan, heat 1 quart oil to 370 degrees. Dip baccala into batter and drop into 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 pieces are frying, quarter 3 lemons and remove the seeds. Chop roughly and place in food processor with remaining 1/2 cup of olive oil, teaspoon of salt, sugar and pepper and blend until smooth and thick. Pour lemon pesto into serving bowl. When all baccala is cooked, serve immediately with lemon wedges and lemon pesto dipping sauce. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #517 by Sue
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Serving Size: 1 Serving (1338g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 880 | ||
Calories from Fat: 20 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1100mg | 38 % | |
Potassium 269.9mg | 7 % | |
Total Carbohydrate 188.9g | 56 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 182.2g | ||
Protein 23.5g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 880
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