Refined Herring
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- herring
- milk
- olive oil
- vinegar
- lemon juice
Instructions
- Open the herring along the back, discard the head, and flatten it.
- Steep in boiling milk 8-10 hours, changing the milk once; then dry.
- Grill and dress with oil and a little vinegar, or oil and lemon.
- Alternatively, de-salt by boiling 3 minutes, refreshing in cold water, then dressing as above.