Preparation

• For the baccalà sauce skin and bone the fillet of baccalà. 
• Sauté the celery, carrot, onion, chilli peppers, leek, anchovy fillets, the baccalà fishbone and skin and the garlic in extra- virgin olive oil. 
• Cook for 40 minutes over moderate heat, ensuring that the sauce does not stick to the base of the saucepan. 
• Allow to cool and blend thoroughly in a blender. 
• Transfer the puree back to the pan over moderate heat and add the fi llet of baccalà, diced into cubes. 
• Continue cooking until we ll amalgamated.
• For the walnut sauceIn a blender, chop up the walnuts together with the soaked and squeezed bread, half a clove of garlic and some freshly ground pepper. 
• Dilute the mixture with the extra virgin olive oil, pouring it in gradually until it reaches the consistency of a creamy sauce. 
• Finish off with chopped parsley.
• For the fried bread.
• Fry the crumbled bread in a frying pan (preferably non-stick) lightly coated with oil and sprinkle with salt, pepper and oregano. 
• To finish the dish boil the pasta until al dente, toss with plenty of baccalà sauce and 5 tablespoons of walnut and chopped parsley saucein a frying pan. 

Serve with a sprinkling of fried bread.