SECOND COURSE - "Baccalà alla Formazzina"

Recipe for 4 people

Ingredients
4 pieces of fresh "baccalà" (salted cod)
4 medium-sized Formazza potatoes
2 yellow onions
1 clove of garlic
1 l milk
Parsley, to taste
Extra-virgin olive oil, to taste
Beet shoots

Preparation
For the potato spheres and the milk and onion cream:
Boil the potatoes, then peel them and use a melon baller to form spheres that we will boil until done. Douse them with extra-virgin olive oil and keep warm. In the meantime, cut the onion into julienne strips and simmer it in the milk slowly to form a cream. Filter the cream and let it cool. After it is cold, load a siphon with the cream and 2 gas cartridges.

For the "baccalà":
Set the pieces of fish on a baking sheet and drizzle with extra-virgin olive oil, sprinkle with salt and parsley stalks. Cover with tin foil and bake in the oven at 200°C until the internal temperature of the fish measures 50°C.

Serving:/strong>
Remove the skin from the piece of "baccalà" and place it on the plate. Place potato spheres and beet shoots next to it and then garnish with the milk and onion cream.