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Herring aspic

Difficulty: Medium Doses: for 4 people

150 g of smoked herring,

20 g of smoked bacon,

½ carrot,

½ stalk of celery,

50 g of Verduzzo,

3 sheets of fish glue,

20 g pistachios,

2 radicchio di Treviso,

extra virgin olive oil,

½ liter of red wine.


Herring, a fish native to the North Seas, was very common at one time for lean days, especially in the inland areas of the region, away from the coast (where fresh fish was preferably consumed). Herring can be eaten fresh, preserved, salted, smoked. It is distinguished in herring in winter, summer, new and San Bartolomeo.

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