Baccalà pil pil with zucchine alla scapece (marinated courgettes)

Method

For the pasta sauce

• 1

  Cut the courgettes into 1/2 cm thick rounds, then spread them out on paper towels and leave to dry for 24 hours.

• 2

  Deep fry them in plenty of FRIENN oil, then drain and leave to cool.

• 3

  Put the codfish in a vacuum seal bag with 10 ml Nocellara – Monocultivar extra virgin olive oil, with the rosemary sprigs, the garlic, and the chilli pepper.

• 4

  Seal the vacuum bag and immerse it in water at 56 C°/133° F for 20 minutes.

• 5

  Take the cooking drippings out of the vacuum pack, then pour the liquid into a tall cylindrical container and whip it with a hand blender.

• 6

  Add 10 ml of extra virgin olive oil very slowly, until the mayonnaise emulsifies and becomes thicker and creamy.

• 7

  Season with salt and pepper.

Food plating and garnishing 

Place the courgettes on the bottom of the plate, then place the baccalà fillets on top and garnish with the mayonnaise.