Herring tart

The original version of this recipe is by Enrica Monzani, a talented colleague who lives in Genova and wrote “The flavours of Liguria”, an ode to the culinary culture of her region.
She uses anchovies, that are the queens of fish recipes in Genova. In my case, living in Malmö, I used our local fish: herrings.

Serves 4:
350 g herring fresh fillets (8-9 cm), already cleaned and butterflied
1 clove of garlic finely chopped
2 tablespoons chopped parsley
100 g breadcrumbs
1 tablespoon of Pecorino cheese
2 tablespoons white dry wine
4 tablespoons EVO oil

Time: 20 minutes

Let’s cook!

Stir-fry the breadcrumbs in 2 spoons of EVO oil until golden.
Add the garlic, the parsley, the Pecorino, the white wine, 2 tablespoons of oil, a pinch of salt and a ground of pepper to the breadcrumbs. Mix well.
Grease with EVO oil a round baking pan. Arrange three layers of sills alternating them with the stuffing. Sprinkle the last layer with EVO oil.
Tip, the bottom layer has to have the skin of the fish facing down; in the upper layer, the skin has to face the surface (see main).
Bake at 180 o C for 12 minutes.

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