Thursday, December 15, 2011

A Taste of Christmas - Polpettine di Baccala' - Chef Lorenzo Principe - Luna Galante (Sa)

Where I'm from, we call it Chiochiere Alacc' e Baccalà ...Chef Lorenzo Principe said with a smile.  That's dialect for Papaccelle Napoletane,Sedano bianco e Baccalà, Neapolitan red pepper, celery and cod.  Those are the ingredients that he used for his tiny fried ball of cod that he presented in Angri for Gusta Natale.  We chatted in the kitchen as he rolled the cod in bread crumbs before he fried them. 

The pappaccelle?  Those were used along with white celery to make that creamy sauce for his piccolo polpettina...

Merry Christmas, Chef!

Luna Galante Ristorante
Via Santacroce 13
Nocera Superiore (Sa)
081 517 6065

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