Ingredients for 3 people:
• 12 Missoltini
• 2 spoons of finely choped parsley
• 6 spoons of extra-virgin olive oil
• 6 spoons of vinegar
Preparation time: 10 minuti
Place the missoltini on a charcoal grill or on a hot lava stone. Grill the missoltini briefly: avoid letting it burn or dry too much. The flesh should remain red and soft. As soon as the fish are ready, remove the scales with a knife, place the fish on a large serving plate, sprinkle with parsley and spray them with vinegar and oil.
Serve this dish with polenta, which gives it the necessary softness thus reducing the strong taste of salt and vinegar. They are also excellent with grilled polenta.