Name: Pezzetti Di Baccala with Lemon Pesto
Ingredients: 2 lb Baccala fillets (without bones), soaked 2 days changing water twice daily; 1 1/2 c Flour; 1 1/2 c Water; 1 tb Baking powder; 1 ts Salt, plus 1 tsp; 2 tb Virgin olive oil, plus 1/2 C; 1 qt Olive oil, for frying; 3 Lemons, plus; 1 Cut in wedges for garnish; 1 ts Sugar; 1 ts Freshly ground black pepper

[In reading the Old Testament] you have learned that there is balm in Gilead, that there is a great Physician there; He has checked your fearful, mortal malady, and you shall live. You have looked to the brazen serpent, you are healed. You have sprinkled your door post with the blood of God’s atoning Lamb, and the angel of destruction will pass you by. You have fled to the city of refuge, and the destroyer cannot come near you. You have laid your sins by faith on your substitute and He has borne them away into the wilderness. You have bathed in the fountain that was opened in the house of King David for sin and for uncleanness, and the defilement of guilt has been washed away. You have brought to Jesus the writing that bound you as a servant of sin, and He has annulled it by nailing it to His cross.

John Broadus

CATEGORY	CUISINE	TAG	YIELD
		New, Text, Import	1	Servings

INGREDIENTS

2	lb	Baccala fillets (without bones), soaked 2 days changing water twice daily
1 1/2	c	Flour
1 1/2	c	Water
1	tb	Baking powder
1	ts	Salt, plus 1 tsp
2	tb	Virgin olive oil, plus 1/2 C
1	qt	Olive oil, for frying
3		Lemons, plus
1		Cut in wedges for garnish
1	ts	Sugar
1	ts	Freshly ground black pepper

INSTRUCTIONS

Drain 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
<suechef@sover.net> on Mar 14, 1997

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