Petits pois purée with asparagus crudités and baccalà cooked in Terra di Bari P.D.O. Extra Virgin Olive Oil with rosemary-flavoured croutons

Method

For the baccalà

• 1

  Heat a saucepan with Terra di Bari P.D.O. Extra Virgin Olive Oil, lay the codfish on the skin side and add all the herbs. Cook over low heat, covering with a lid, for 7-8 minutes.

• 2

  Remove from the heat and keep warm after adding some lemon juice to the casserole.

• 3

  Strain the sauce through a sieve, pour it back into the saucepan and emulsify with a whisk.

• 4

  Add some Terra di Bari P.D.O. Extra Virgin Olive Oil without further cooking to make the sauce.

• 5

  Heat two tablespoons of water in a small pan and add the pitted cherries. Sprinkle with a little sugar and cook for two minutes, then add the basil.

For the purée

• 1

  Brown the onion with some Terra di Bari P.O.D. Extra Virgin Olive Oil and the celery stalks; then, add the peas and simmer for about 10 minutes, adding some broth from time to time.

• 2

  When cooked, blend the peas and put them back on the heat, adjusting the taste.

For the croutons

• 1

  Brown half a head of garlic and some rosemary in Terra di Bari P.D.O Extra Virgin Olive Oil, then add the bread cut into large cubes.

Food plating

Place the cod on the plate by using a pastry cutter. Garnish with the pea soup, the toasted croutons, a drizzle of OLITALIA Terra di Bari P.D.O. Extra Virgin Olive Oil, flakes of pecorino cheese and chives. Place the green asparagus crudité at the centre of the baccalà fillet and some quenelles made with tomato and basil concassé