Ingredients (for 4 people)
|700g ca||3 smoked herrings|
|50 g||red peppers|
|30 g||rinsed capers|
|200 ml||extravirgin olive oil BellOvile|
|1 bunch of parsley|
Grill the herrings under a hot grill.
Once cooked, carefully separate the fish from the head, skin, fins and bones.
Chop all the vegetables finely and sprinkle roughly on the flakes of herring.
Transfer everything to a glass dish that has been sterilised in the oven at 150° for 5 minutes; dress with copious amounts of extra virgin olive oil.
Wait a couple of hours for the fish and vegetables to absorb the oil, then dress with more oil if necessary.
Cover the dish and leave to macerate in the refrigerator for thirty days.
Serve with grilled polenta.