The missoltini with polenta are a typical product of the Como cuisine of very ancient origin. Here is the recipe for this fish main course.
The dried missoltini are a typical Como recipe prepared since the Middle Ages . They are obtained by drying the agone, a freshwater fish typical of Lake Como. Originally this fish, caught on stony bottoms between June and July, was then dried in the sun so that it could be kept for the whole year. Today the technique has changed but we have never stopped preparing missoltini with polenta, an inevitable dish in restaurants in the area.
Entered in the list of Foodstuffs, to prepare missoltini using shad, small to medium in size. The bigger ones are in fact called bastard in the local dialect and are too thorny to be used.
How to prepare the recipe for missoltini with polenta
- First bring the water to a boil with two teaspoons of coarse salt. Then pour the corn flour a little at a time, mixing with a whisk to avoid the formation of lumps.
- Adjust the heat so that the polenta just simmers and start cooking. This will take approximately 45 minutes .
- In the meantime, dedicate ourselves to dried and salted fish. Wash the missoltini in a bowl acidulated with a few tablespoons of wine vinegar in order to remove part of its salty flavor and the fat that covers them.
- Then mash them with a meat mallet.
- Heat a grill or a non-stick pan and cook the missoltini for 2 minutes per side.
- With the help of a knife then remove the scales . Also cut them in half and remove the bone.
- Serve the missoltini hot with the polenta. If desired, the latter can be prepared in advance and grilled.
Take a look at all our tips for making perfect polenta . Being a simple dish it deserves some more attention!
You can keep the missoltini with polenta in the refrigerator , covered with plastic wrap, for 2-3 days . Heat them in a pan before consuming them.
Riproduzione riservata © - WT
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