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Codfish Meringue | Claudio Petrolo

claudio petrolo meringa di baccala c81b

Recipe by Claudio Petrolo: Codfish Meringue

Ingredients for 4 servings

  • 4 potatoes
  • 400 grams of codfish (baccalà)
  • 1 black truffle
  • Egg white
  • Salt
  • Extra virgin olive oil (EVOO)


Wrap the potatoes in aluminum foil and bake them at 180°C (356°F) for 20 minutes. After baking, peel and mash them.
Cut the codfish into small pieces and cook them in oil, maintaining a temperature of 48°C (118°F) for 15 minutes.
Whip the egg white to stiff peaks with a pinch of salt.
In a casserole dish, layer the mashed potatoes, which have been blended with the black truffle, followed by a layer of codfish and finally the whipped egg white.
Bake for 5 minutes at 180°C (356°F) and serve hot.