The treasure of every land is the history of its products

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Herring aspic

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,

extra virgin olive oil,

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.

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