Name: Piezzetti 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 1/2C; 1 qt Olive oil; for frying; 3 Lemons; plus 1; 1 ts Sugar; 1 ts Freshly ground black pepper

I wish I saw more of this understanding of God’s grace among people who profess to be God’s children – the forbearance, love, mercy, gentleness, forgiveness, the humility, the ability overlook sin if appropriate and the absence of legalism, haughtiness and self-righteous spirits. I’m tired of the condemning remarks, the fight to win attitudes, the always expecting my way pursuits and grace-less relationships that are too frequently seen in Christian marriages. No wonder a young girl in a church once prayed, “Lord, make the bad people good and make the good people friendly.”

Randy Smith

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 1/2C
1	qt	Olive oil; for frying
3		Lemons; plus 1
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 degree
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 #306
Date: Sat, 16 Nov 1996 19:18:13 -0500 (EST)
From: "suechef@sover.net" <suechef@sover.net>

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