Creamed Codfish in Extra-Virgin Olive Oil on thin Bread Slices
½ pre-soaked stockfish
250 g “Number One” extra-virgin olive oil
2 bay leaves
1 clove of garlic
a bit of parsley
10 thin slices of bread cut with the slicer
Cook the stockfish for about half an hour in hot water with the bay leaves and lemon.
Once cooked, strain it, and then remove all the bones (use tweezers, if necessary, to remove any remaining bone). Put it into a large bowl, and be ready to start stirring (or use a stand mixer).
Pour in a thread of Tuscan Number One extra-virgin olive oil and, at the same time, stir slowly but vigorously using a whisker until smooth and creamy.
Arrange the thin slices of bread on a serving plate. The final touch is a good drizzle of Tuscan Number One raw extra-virgin olive oil and some leaves of parsley to add some colour.