Food Fridays! : Ricetta del Giorno / Recipe of the Day

Titolo del libro: Distrazioni Musicali : Melodie in Cucina
Call #: 641 CAG 1996
Pagina: 22
Ricetta: Bruschetta calda con aringhe
Ristorante
Spiga d’Oro

Bruschetta calda con aringhe
Ingredienti per 4 persone:

  • 8 crostoni di pane nero
  • 2 filetti d’aringa
  • 2 spicchi d’aglio, 4 cucchiai d’olio d’oliva
  • Un mazzetto di erbe aromatiche (prezzemolo, dragoncello, mentuccia, basilico, santoreggia)

Vino consigliato: Verdicchio dei Castelli di Jesi.

  1. Tagliare i filetti d’aringa in quattro tranci e porli a marinare per qualche ora con un trito delle erbe aromatiche, l’olio e uno spicchio d’aglio a fettine.
  2. Al momento di servire grigliare il pane e soffregarlo con lo spicchio d’aglio rimasto, deporre un trancio d’aringa marinata su ogni crostone e servire subito.

Book Title: Distrazioni Musicali : Melodie in Cucina / Musical Distractions: Melodies in the Kitchen
Call #: 641 CAG 1996
Page: 22
Recipe: Bruschetta calda con aringhe

Restaurant
Spiga d’Oro

Bruschetta with hot herring

Ingredients for 4 people:

  • 8 slices of black bread
  • 2 fillets of herring
  • 2 cloves of garlic, 4 tablespoons olive oil
  • A bunch of fresh herbs (parsley, tarragon, mint, basil, savory)

Recommended wine: Verdicchio dei Castelli di Jesi.

  1. Cut the herring fillets into four slices and place them marinate for a few hours with a mixture of aromatic herbs, olive oil and a clove of garlic into thin slices.
  2. Just before serving, grill the bread and soffregarlo with the remaining garlic clove, lay a slice of marinated herring on each toasted bread and serve immediately.
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