It is a very old recipe, which provides for fish dried to maintain it over time.
It is traditionally served with polysterized polenta and can be used both as an appetizer and as a main course
The recipe for 2 people is as follows:
4 dried agons
A handful of parsley
2 tablespoons of white vinegar
4 bay leaves
A clove of garlic
Extra virgin olive oil q. b.
First you have to prepare the marinade by finely chopping the parsley and the bay leaf, cutting the garlic into small pieces and adding at least 150 cl of extra virgin olive oil.
The advice is to prepare the marinade in a shard or glass bowl and not plastic or metal, to avoid the oxidation of the fish.
While the ingridients rest, heat a plate and place agons in it. They should be cooked over medium heat no more than 2 minutes per side.
Once cooked, submerge them in the marinade while they’re still hot, so that they can absorb all the aromas and let them rest in the refrigerator for at least 12 hours.
It is recommended to prepare them the day before and let them marinate the whole night.
Cook the polenta the night before, in order to let it rest, then cut it into slices and spread it on the plate or on the grill.
Clean the missoltini from bones and remove the head. Lay them on the grid for only 1 minute per side. Serve warm and without salt, because they are already dried.