Deep-fried tortelli filled with baccalà mantecato

by Chef Corrado Amato - APCI Delegation

Ingredients for 4 serves

  • 100 gr. - All-purpose/ type 0 flour
  • 50 gr. - Type 1 flour
  • 50 gr. -Wholemeal flour
  • 100 ml. - Water at room temperature
  • 10 ml. - Extra virgin olive oil
  • 2 gr. - Salt
  • 1 l. - FRIENN deep-frying oil
  • 250 gr. - Baccalà (salted codfish fillet, desalted and rehydrated)
  • 50 h. - Boiling milk
  • 1 -Clove of garlic, crushed
  • 125 ml. - Extra-virgin olive oil
  • 1.5 l. - Cold water
  • 3 gr. - Salt
  • 1 gr. - Black pepper
Deep-fried tortelli filled with baccalà mantecato 1
Deep-fried tortelli filled with baccalà mantecato 2

Frying products

Frienn italian frying

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  • 1

    Mix the three flours with two tablespoons of extra virgin olive oil and the salt.

  • 2

    Pour in the water and knead well until the dough is smooth and elastic.

  • 3

    Wrap the dough in cling film and leave to rest in the fridge for 2 hours.

  • 4

    Soak the cod fillet in a casserole with cold water.

  • 5

    Bring to the boil, then turn off the flame immediately.

  • 6

    Drain the codfish from the cooking water, then put the fillet in a small stand mixer with a flat beater on.

  • 7

    First, start the mixer at low speed, then medium and finally high, until the codfish starts to melt a little.

  • 8

    Add the extra virgin olive oil slowly, in a mayonnaise-like pattern, and alternate with hot milk until.

  • 9

    Pour oil and milk in until you get a smooth, whipped cream.

  • 10

    Season with salt and pepper.

  • 11

    Put the mixture into a pastry bag and refrigerate for about 3 hours.

  • 12

    Roll out the dough with a rolling pin to a thickness of approximately 3 mm.

  • 13

    Fill the tortelli with the codfish and close them.

  • 14

    Bring FRIENN deep-frying oil to a temperature of 175° C and fry the tortelli until golden brown and crispy.

  • 15

    Drain and allow them to dry on paper towels.

Food plating and garnishing 

Serve the tortelli with a turmeric mayonnaise or in a typical street-food style paper wrap.

Deep-fried tortelli filled with baccalà mantecato 3


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