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Herring and polenta
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
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.
Introduction
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.
Preparing
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