Design by Antonio Saladini
Aringa

 

ARINGA

Ingredients: 2 herrings, oil, parsley, fresh garlic, 1 spoonful of vinegar, half a glass of milk.

Method: Cover the herrings with cold water and milk and put them on the heat until the water reaches boiling.  Let it boil for about three minutes.  Drain the herrings and roast them, then add tripe, brown it and add pepper and 3 spoonfuls of tomato and marjoram.  Cover with water and let it boil slowly for three hours.  When the sauce has reduced add parmesan cheese.

Bibliography:

  • “Così si mangiava a Castignano e dintorni. Ricettario di cucina popolare” edited by Archeoclub Archeo Piceno n. 8-9 A. 3 october 1994 – March 1995.
 
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