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Herring aspic
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
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,
½ liter of red wine.
Introduction
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.
Preparing
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