Seasonal: all year long
Cooking time: 10 min grilled
Tools: meat pounder, trencher, plate
MISSOLTINI (n. 12;800 gr.) minced parsley (2 spoons), extra virgin-oil
(6 spoons), aromatic vinegar (6 spoons) roasted pudding-corn,
(6 slices, 600g.)
(Prepare a pudding-corn, to slice)
• rinse the missoltini in tepid water with vinegar to remove
the excess of salt and solidified fat
• light press the missoltini with the meat pounder on the
• set up on the hot grate the fish
• grill for few minutes (8/10 minutes)
• remove the scales with a knife
• set up on the plate,strew with minced parsley, vinegar
• serve with grilled pudding-corn slices
It’s necessary to cut the scales after grill, practising
a light pressure with a knife. The missoltini can be buyed in every
food shops, markets, fish-market, etc.. etc.. or enjoyed in the best
restaurants of lake Como and Milano area too.
Improper manufacturing of the product can compromise the quality
of the it. Drying, pressing and dripping oil process are very important
for the final result.
Fresh agone in the Renaissance was cooked with eggs and pomegranate
Nowadays the agone is often cooked with white flour fried with
butter and sage.
Wine is well-advised beverege to match with fish...expecially
new red wine in winter or white wine in summer..
Warm up on the grill and flavour it with oil and vinegar.
Prepare a minced of garlic and parsley and lye it there for 24
hours,then serve it as hors-d’ouvre.
It’s also possible to match missoltini with a minced of
raw onions and cooked beans.
To delicate palate it is suggested to immerse the product in to
a part of milk for hours,grilled with roasted pudding-corn and
flavour with sunflower oil and balsamic Modena’s vinegar.
Grill on a pan and flavour with olive-oil strew with parsley and
Grill on a pan and flavour with olive-oil strew with raw onion
minced and borlotti beans
Grill on a pan and flavour with sunflower oil or olive-oil and
Grill on a pan, prepare a browned onions with fresh tomatoes and
join it together with ise,then dust with red chilly pepper.