INGREDIENTS
for 4 people
400g of soaked cod
half onion
1 bay leaf
1 clove of garlic
150ml of dry white wine
80g of cream
400ml of milk
400g of sliced clean potatoes
4 large courgette flowers
100g of cannellini beans
100g of shelled new broad beans
1 copper tomato
1 tray of watercress sprouts
50g of EVO oil
METHOD
Cut the cod into pieces and in a saucepan, simmer the julienned onion and the garlic clove with a little oil.
Add the cod and pour in the white wine; add the potatoes, let them evaporate, add milk and cream and cook for about 90 minutes.
Pass everything through the cutter until you obtain a creamy mixture; fill a piping bag with the mixture.
In the meantime, cook the cannellini beans previously soaked in lightly salted water.
Butter and line the molds with breadcrumbs, insert a large courgette flower into each mold, leaving it open towards the flare of the mould.
Fill with the mixture, then close the flaps of the flower.
Season the cannellini beans with EVO oil, salt and pepper. Add the hulled new broad beans; blanch the copper tomatoes and cool them.
Bake the molds for 15-20 minutes, arrange the cannellini salad on the plates, add the copper tomato concassè, then finish with the courgette flower flans.
Decorate with watercress sprouts and serve
EN 
IT