Frittelle di Baccala

Salt Cod Fritters

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

In regions that are a long way from the coast, like lovely Umbria, stockfish often crops up on the menu as a tasty and cheap standby. True stoccafissa is a whole dried cod, in its natural shape. It’s very leathery and needs beating to break down the fibres, then soaking for 36–48 hours in several changes of water. It’s a medieval way of preserving that was safe in summer heat. Baccalá, which is cod opened flat, salted and dried, is easier to buy and slightly quicker to prepare. In Perugia t