Salt cod Spinuzzato

Peel the salt cod Break it up by hand into bite-sized pieces, so each bite can blend in with the vegetables. Collect the pieces in a bowl and cover them with fresh water. Soak them according to the instructions for the product, keeping them completely submerged. salt cod It should be soft and easy to work with, without any dry pieces on the surface.

Chop the green tomatoes, carrots, celery, spring onion, and radishes into small pieces. Cut the ingredients into even pieces so the crunchy texture is evenly distributed throughout each serving. Transfer the vegetables to a shallow bowl and add the black and green olives, leaving them whole or dividing them if necessary.

Take away the salt cod Remove from the water and squeeze the pieces tightly with your hands to drain them. Do this without crushing them excessively: the pulp should remain recognizable, but free of excess water. When the pieces no longer release appreciable liquid, add them to the prepared vegetables.

Mix it up salt cod with the vegetables and olives in the low container. Distribute the chili pepper according to taste and mix with delicate movements, avoiding breaking the pulp. The preparation will be ready for seasoning when the salt cod and the vegetables will appear well distributed, without accumulations of ingredients in just one part of the container.

Pour a good quantity of extra virgin olive oil and mix carefully, so that the dressing will coat both the salt cod both the vegetables. Make sure there are no dry areas on the bottom or surface. The oil should be the mixture shiny and well bound, without forming a separate and abundant layer at the edges.

Let the preparation rest briefly, then serve it cold. Present the salt cod Spinuzzato when the flavors are distributed and the vegetable component retains its crunchy consistency. Do not cook it: the correct result is a cold, seasoned dish composed of bites of salt cod mixed with vegetables.