Dried Shad, Broiled (Grilled) (Lombardy)

Fish

Ingredients

Dried Shad- 2 pounds

Red wine vinegar- 1 cup

Olive oil

Cooked polenta, toasted- 12 slices

Missoltitt are the shad caught in Lake Como in May and June, dried in the sun and then pressed into cans with bay leaves.

Place the missoltitt on a hot griddle and let them swell up over a low heat. Remove the scales with a sharp knife and arrange the fish, vinegar and leave to marinate for 1 hour. Serve lightly sprinkled with olive oil on slices of hot, toasted polenta.

Serves 6.