Salted codfish balls




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Salted codfish balls
  • 46%
    923.5 kcal
  • 230%
    114.82 g
  • 41%
    36.58 g
  • 11%
    28.46 g
  • 5%
    11,810 g

    Preparation time

    0:20 min + soaking time

    Cooking time

    0:20 min




    serves 4


  • 700 g salted codfish
  • 3 tbsp Noberasco organic pine nuts
  • 100 g stale bread crumbs
  • 250 ml Parmalat Zymil milk
  • 2 garlic cloves (fresh or Cannamela's)
  • 2 eggs
  • 30 g Auricchio Pecorino Romano, grated
  • fresh herbs (mint, parsley, thyme, marjoram)
  • flour
  • Filippo Berio extra virgin olive oil
  • oil for frying (e.g. sunflower oil)
  • Cannamela black pepper
  • salt
  • >> Our wine selection:
  • Pinot Grigio Friuli Aquileia DOC Superiore
  • OR: Pinot Grigio delle Venezie IGT
  • OR: Pinot Grigio Valdadige


  1. Soak, clean and cut the codfish into pieces.
  2. Put it in a pan and cover it with cold water.
  3. Bring to a boil and cook for 5 minutes.
  4. Switch off the heat and allow the fish to cool in its own cooking water.
  5. Crush the garlic, put it in a pan with 3 spoonfuls of extra virgin olive oil and the pine nuts, fry until brownish.
  6. As soon as the pine nuts start to turn brown, take them off the heat and put them in a blender together with the well-drained salted codfish, the herbs, the bread crumbs (previously softened in milk and squeezed out), the eggs, the pecorino cheese, salt and pepper. Blend.
  7. Shape some little balls with your hands, cover them in flour and fry them in plenty of very hot oil.

Chef's tip

Allow the cod sufficient time to soak properly. Depending on the fish it could need fewer or more hours. Ask your trusted fishmonger!

Serving suggestion

This dish is perfect served with a large green salad.

Wine selection

Pinot Grigio or Sylvaner, harmonic and dry. Serving temperature: 8-10° C.

Family tip

If you don't like pine nuts, feel free to replace them with almonds or walnuts!

Dish history

'Baccalà' is the Italian name for dried and salted codfish, an essential ingredient in many culinary traditions. Worldwide, Portugal ranks number one in its consumption, but Italy follows closely after with its many traditional recipes: 'baccalà alla lucana', 'alla cosentina', 'alla siciliana', etc.. Because of the preservation process, this fish needs many hours of soaking to get rid of the salt and to rehydrate the flesh. Here we suggest a simpledelicious recipe, something children will love and an ideal buffet component too!