Bacalao Empanada
Havana — Mother recipe · en it
This bacalao empanada is a traditional Havana dish, rich in flavor and easy to prepare.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 200g of salted cod
- 200g of potatoes
- 100g of onion
- 50g of parsley
- 50g of zucchini
- 50g of tomatoes
- 2 eggs
- 100g of flour
- Salt and pepper to taste
- Oil for frying
Method
- Clean and cut the salted cod, potatoes, onion, and zucchini into cubes.
- Boil the potatoes and zucchini, then sauté the onion with the cod.
- Add the cubed tomatoes and chopped parsley, season with salt and pepper.
- Mix well and let it cool down.
- In another bowl, beat the eggs and mix them with the flour.
- Form the empanadas with the preparation from step 4 and the flour-egg mixture, wrapping each with a portion of the preparation.
- Fry the empanadas in hot oil until they are golden brown.
- Serve hot with a tomato sauce or a salad.
The story
Bacalao empanadas are a traditional dish in Havana, where salted fish is used in various traditional dishes, known for their rich history and culinary importance.
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