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Herring and polenta

Difficulty: Easy Doses: for 4 people

6 smoked herrings,

1 litre fresh milk,

6 tablespoons extra virgin olive oil,

1 onion,

3 cloves of garlic,

1 tablespoon chopped parsley,

3 leaves of laurel.


The herring, in friulano renghe or cospetòn, was usually consumed under the ashes, wrapped in paper, with oil, slices of onion and pepper or simply left immersed (obviously eviscerated) in a plate with a lot of oil. Due to the regularity of shapes and dimensions the herring was in the past used as "currency" of exchange.

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