RomanItalian
Baccalà in Carrozza with Smoked Scamorza
by Cucina con Ruben · 548K subscribers on YouTube
Today we make Baccalà in Carrozza with smoked scamorza, a spectacular appetizer that melts in the mouth. Ruben and his friends prepare this classic Roman dish with a double-fry technique for extra crunch.
- Difficulty
- medium
Ingredients
15 items- Baccalà (stoccafisso dissalato)Desalinated dried cod, piece for each serving
- Smoked ScamorzaSmoked scamorza cheese, cut into small cubes
- EggFor the batter
- FlourFor the batter
- WaterTo adjust batter consistency
- Corn FlakesCrushed and mixed with breadcrumbs for coating
- BreadcrumbsBreadcrumbs, mixed with crushed cornflakes
- Seed OilFor deep frying and for the mayonnaise
- Salt(optional) — To taste, but the baccalà is already salted
- Black Pepper(optional) — For seasoning and garnish
- Alici (Acciughe)For the anchovy mayonnaise
- Egg YolkFor the mayonnaise
- Lemon JuiceFor the mayonnaise and to season
- Green Olives(optional) — For garnish
- Menta (Mentuccia)(optional) — Fresh mint leaves for garnish
Method
- Prepare the baccalà: remove the skin and bones, then cut into pieces of equal size.
- Cut each piece open to create a pocket (like a book).
- Cut the smoked scamorza into small cubes.
- Fill each baccalà pocket with the scamorza cubes.
- Prepare the batter: in a bowl, mix flour, eggs, and a little water until you obtain a smooth, flowing batter.
- Crush the cornflakes in a bag and mix with breadcrumbs.
- Coat each stuffed baccalà piece: first dip in the batter, then coat with the cornflake-breadcrumb mixture, then dip again in the batter, and finally coat again with the mixture. Press well to compact.
- Heat seed oil to 160°C (320°F) and fry the baccalà for 3–4 minutes until golden.
- Remove from the oil and let rest for 2–3 minutes.
- Heat the oil to 180°C (350°F) and fry again for about 30 seconds until very crispy.
- Prepare the anchovy mayonnaise: blend anchovies, egg yolk, lemon juice, and seed oil until creamy and emulsified.
- Serve the baccalà with a drizzle of anchovy mayonnaise, a green olive, and a few mint leaves. Sprinkle with black pepper.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
