Petits pois purée with asparagus crudités and baccalà cooked in Terra di Bari P.D.O. Extra Virgin Ol

Ingredients

• 1,5 l. - Vegetable broth
• 100 gr. - Onion
• 500 gr. - Fresh petits pois
• 10 gr. - Sprigs of parsley
• Q.s. - Freshly ground pepper and salt
• 150 gr. - Baccalà (salted codfish: de-salted, rehydrated and with the skin)
• 20 gr. - Scallion
• 2 gr. - Garlic
• 1 gr. - Fresh chilli pepper
• 1 - Sprig of thyme
• 1 gr. - Laurel
• 1 - Stick of lemon grass
• Q.s. - Terra di Bari P.D.O. Extra Virgin Olive Oil
• 25 gr. - Terra di Bari P.D.O. Extra Virgin Olive Oil
• 5 gr. - Rosemary
• 20 gr. - Garlic
• 4 - Croutons made with rustic bread cut into cubes and flavoured with rosemary
• Warm tomato concassé
• Terra di Bari P.D.O. Extra Virgin Olive Oil - a drizzle
• Semi-hard pecorino cheese
• Chives