Polenta e Missoltino

https://noifacciamotuttoincasa.wordpress.com/2019/11/21/polenta-e-missoltino/
Today we’re sharing a classic dish from our lake region: Polenta e Missoltino. Along with perch risotto, it’s one of the most sought-after dishes in local restaurants.
For years, we’ve made missoltini at home, starting with agoni, a fish abundant in our lake. In the second half of June, these fish are caught and prepared using recipes passed down through generations.
The fish are cleaned, left in brine for a few days, then washed and dried in the sun. This drying step is the most delicate and distinctive part of the process. To check if they’re ready, we hold a missoltino by the tail horizontally—it shouldn’t bend. At this point, we press the heads, then layer the fish in tins with bay leaves between each layer. The tin is closed, weights are placed on top to press the fish and release their oil, and they’re left to cure for several weeks.
We open the first tin around mid-November—it’s always exciting to see the results of months of work and anticipation.
Our family tradition (passed down from my father-in-law) is to try the first missoltini with polenta, just as he did with his father and grandfather.
This Sunday, we opened the first tin…
Here’s “Polenta e Missoltino,” the most traditional dish from our home and Lake Como!
Polenta e Missoltino
https://noifacciamotuttoincasa.wordpress.com/2019/11/21/polenta-e-missoltino/
Today we’re sharing a classic dish from our lake region: Polenta e Missoltino. Along with perch risotto, it’s one of the most sought-after dishes in local restaurants.
For years, we’ve made missoltini at home, starting with agoni, a fish abundant in our lake. In the second half of June, these fish are caught and prepared using recipes passed down through generations.
The fish are cleaned, left in brine for a few days, then washed and dried in the sun. This drying step is the most delicate and distinctive part of the process. To check if they’re ready, we hold a missoltino by the tail horizontally—it shouldn’t bend. At this point, we press the heads, then layer the fish in tins with bay leaves between each layer. The tin is closed, weights are placed on top to press the fish and release their oil, and they’re left to cure for several weeks.
We open the first tin around mid-November—it’s always exciting to see the results of months of work and anticipation.
Our family tradition (passed down from my father-in-law) is to try the first missoltini with polenta, just as he did with his father and grandfather.
This Sunday, we opened the first tin…
Here’s “Polenta e Missoltino,” the most traditional dish from our home and Lake Como!
Steps
- 1
This recipe is very simple. Traditionally, both the polenta and missoltini were grilled over hot coals, but nowadays a cast iron grill pan works well too.
- 2
Start by taking the missoltini and wiping off any excess oil with a paper towel. Place them on a very hot grill and cook on both sides until nicely roasted.
- 3
While the missoltini are grilling, prepare the marinade. In a plate, combine extra virgin olive oil and red wine vinegar. Whisk with a fork until emulsified.
- 4
Once the missoltini are well grilled, place them in the marinade and turn them a couple of times while you prepare the polenta.
- 5
Cut the polenta into 4 slices (it’s best to use leftover, firm polenta). Heat the grill very well and lightly oil it. Place the polenta slices on the grill and cook until they are very crispy.
- 6
When the polenta is ready, it’s time to plate. Place a missoltino on each slice of polenta and drizzle with a spoonful of the marinade.
Here is Polenta e Missoltino, a simple appetizer with an incredible flavor!
- 7
See you in the next recipes!
Pierre and Vivy
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