Ricetta documentata
Boulettes de morue (frittelle di baccalà salato)
Frittelle dorate di baccalà salato e patate, insaporite con erbe e servite con limone. Per circa 5 porzioni; i tempi sono stime orientative.
Il baccalà salato sminuzzato si mescola con patate cotte in un brodo al vino e alle erbe, cipolla, aglio, cerfoglio e burro. Le palline vengono infarinate e fritte fino a doratura. La ricetta prepara 10 frittelle e rende circa 5 porzioni; i tempi sono stime orientative.
Tempo totale148 min
DifficoltàIntermedia
porzioni5
Allergeni degli ingredienti
Elenco degli allergeniDipende dal prodotto
-
Uova
Vino bianco secco
-
Latte e derivati
Vino bianco secco
-
Anidride solforosa e solfiti
Vino bianco secco
Ingredienti senza dati verificati sugli allergeni 15
Ingredienti senza dati verificati sugli allergeni: Baccalà salato, Olio d’oliva, Grani di pepe nero, Prezzemolo, Timo, Foglie di alloro, Carota, Cipolla gialla, Acqua, Patate russet, Aglio, Cerfoglio, Burro non salato, Farina, Spicchi di limone.
Preparazione
- 01
Bollire e sminuzzare il baccalà
Metti il baccalà in una casseruola e coprilo con acqua fredda. Porta a ebollizione e fai bollire per 20 minuti; scolalo. Rimettilo nella casseruola, coprilo con acqua pulita e ripeti il procedimento altre due volte. Sminuzzalo in pezzi grandi con una forchetta.
Quando proseguire: Il baccalà è stato bollito tre volte, cambiando l’acqua a ogni bollitura, ed è sminuzzato in pezzi grandi.
60 min - 02
Cuocere le patate nel brodo
In una pentola porta a ebollizione il vino, 2 cucchiai d’olio, i grani di pepe nero, il prezzemolo, il timo, le foglie di alloro, la carota, la metà intera della cipolla e 5 tazze d’acqua. Abbassa il fuoco a medio, aggiungi le patate e cuocile per 25-30 minuti, finché sono tenere. Scolale e lasciale raffreddare; poi sbucciale e schiacciale.
Quando proseguire: Una forchetta entra facilmente nelle patate; sono scolate e raffreddate prima di essere sbucciate e schiacciate.
28 min - 03
Mescolare, formare e raffreddare le frittelle
Scalda 2 cucchiai d’olio in una padella a fuoco medio-alto. Aggiungi la metà tritata della cipolla e l’aglio; cuoci per 5-7 minuti, finché sono dorati. Uniscili al baccalà con le patate, il cerfoglio e il burro, quindi mescola. Forma 10 palline di circa 57 g ciascuna, passale nella farina e mettile in frigorifero per 20 minuti.
Quando proseguire: Il composto è omogeneo; ci sono 10 palline di circa 57 g ciascuna, infarinate leggermente e refrigerate per 20 minuti.
6 min - 04
Friggere e servire
Scalda l’olio rimasto nella padella a fuoco medio-alto. Friggi le frittelle in più riprese, aggiungendo altro olio se necessario e girandole per dorarle su tutti i lati; calcola 8-10 minuti in totale per ogni ripresa. Scolale su carta assorbente e servile con gli spicchi di limone.
Quando proseguire: Le frittelle sono dorate su tutti i lati e scolate su carta assorbente.
9 min
Ingredienti
00:00
Fonti e revisione
Contenuto ricercato, verificato e convalidato automaticamente. Fonti consultate:
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