"Always, Taste the flavors of the Terres de Mestral"
As is inevitably the case with large traditional recipes, there is a way to do in every house and in every village and it is therefore impossible to talk about a single shell, the truth, the most orthodox, yet then there is the one that can be the standard shell, the consensus shell. It has to be said, however, that some people add bacon, sausage, olives, pepper, tuna... Versions are infinite!
Half of a round half-kilo bread
2 Mature Tomatoes
3 garlic teeth
Olive oil extra virgin
Toast the herring to the grill, mark the herrings on both sides until they are toasts. With the tip of a knife remove the scale. Then remove your head and crews and separate your steaks, cut them into wide pieces. If you want the herring not to be as strong as you like, leave it between 24h and 48h with water, dig it properly and follow the cooking and getting the meat as it has been said. The result will be a herring steak with a softer and less salty taste.
Put the garlic and onion in pieces and the shred herring. Just wet with extra virgin olive oil.Eating with the help of the crumb and with the same crust of bread that will be broken as the rest is consumed.