Make vegetable stock with the celery, carrot and onion, seasoning with a bay leaf.
Cook the salt cod in the stock for about twenty minutes.
Drain the salt cod, conserving the stock, and skin and bone the cooked fish.
Whisk the salt cod with an electric whisk, adding the Zucchi organic oils and a little stock in alternation until it is soft and creamy. Add salt to taste.
For the toast squares, cut up the bread, add oil and pepper and cook for a few minutes in a fan oven at 200°C until golden brown.
Wash and trim the vegetables, cut into the shape of choice and steam them.
Season the vegetables with Zucchi organic 100% Italian extra virgin olive oil, salt and pepper. Once the bread is crispy, spread the creamed salt cod on it and serve it with the vegetables.
LA SCUOLA DE LA CUCINA ITALIANA
The first culinary school came from the Magazine, in Milan