Aringa alla Griglia
Region: Italy, Veneto
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
This is an old recipe from the fish cookery of the Veneto region. 
Because the fish could be preserved, it was popular as part of the cuisine of the poor, cucina povera, and was served with Grilled Polenta.
[photo: Clifford A. Wright]
Yield: Makes 4 to 6 servings as an appetizer
Preparation Time: 4:15 hours in all
1 1/2 pounds smoked herring
2 cups milk
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper to taste
1. Split the smoked herring, if whole, and then cut in half. Place the herring in a 9 x 12-inch ceramic or glass baking pan and add the milk. Leave to marinate in the refrigerator, covered, for 4 hours, turning once. Remove the fish from the refrigerator 30 minutes before grilling.
2. Prepare a hot charcoal fire or preheat a gas grill on high for 15 minutes.
3. Place the herring on the grill and cook, turning once, until golden, about 5 minutes on each side. Slice into serving portions and arrange on a serving platter, pour the olive oil over, and sprinkle with the parsley and season with salt (which it may not need) and pepper and serve.
Variation:
Note:
Posted: 01/02/2007
Referenced Recipes: