missoltini
The “missultit” is a lake fish, the “agone”. To become a “missoltino”, it undergoes a long and difficult operation. Take away the entrails, put much salt on them and put them in a tin, add a lot of salt again. Turn them every 12 hours. The quantity of the salt very and very important for the result. After about 2 days, wash the fish, transfix the agoni with a cord and hang them outside to dry at the open air. Leave them for a few days and after that put the fish in a tin (the “misolta” was once in wood) adding some laurel leaves. The tins are closed with a wood top that presses the fish, increased adding on it some other tins. Pressing the fish oil comes out. This proceeding is a craft and it's really very difficult to prepare them by yourselves. You'll find in the best shops. Very fast and easy to cook, it's wonderful with the roasted polenta.
Red and young wine matches well.
 
The season: all year
Difficulty: å
Preparation time:  15 minutes
Serves: 6
 
Ingredients:
12 missoltini (ca. 800 gr.)
2 spoons of parsley
vinegar
oil
6 slices of roasted polenta
  
Method:
Put missoltini on a grill, enough warm, a bit inclined, to avoid that fish fry with their oil. Grill for a few minutes and put the missoltini on a plate where you will add the minced parsley, vinegar and oil. Serve with roasted polenta.