Salt Cod Fillets on Romanesco Broccoli Cream with Fried Cruschi Peppers

Method

1. Remove the core from the romanesco broccoli and cut into pieces. Reserve a few leaves.
2. Bring a pot of salted water to a boil. Add the broccoli and cook until tender, about 10-15 minutes. Test with a knife.
3. While the broccoli cooks, prepare the baccalà: rinse if desired, and taste a small piece from the center to check salt level. It should be mildly salty.
4. In a separate pan, add a generous amount of the broccoli cooking water, olive oil, a whole garlic clove, two parsley stalks, two spring onions cut into pieces, and a piece of dried chili pepper.
5. Place the baccalà fillets in the pan. Poach over medium heat until cooked through, about 10 minutes. Do not boil vigorously.
6. When the broccoli is tender, drain, reserving the cooking water. In another pan, heat a little olive oil and a small piece of garlic. Add the cooked broccoli and mash roughly with a fork or potato masher to create a rustic cream. Season with salt.
7. Heat oil in a small frying pan. Fry the dried cruschi peppers (or curvi peppers) until they change color and become crispy. Drain on paper towels.
8. To serve, spread the broccoli cream on plates. Place a baccalà fillet on top. Garnish with the cooked spring onions, chili pieces, and fried cruschi peppers. Drizzle with a little of the poaching liquid and olive oil if desired.