Di: Andrea Momi Dotti
Pulire 200 g di puntarelle e lasciarle in acqua fredda per 2 ore. Intanto, in una padella scaldare un goccio di olio extravergine di oliva e rosolarvi 1 missoltino, quindi sfumare con 1 filo di aceto di vino rosso e spegnere il fuoco. Sfilettare il pesce e sfilacciarlo con le mani.
Scolare le puntarelle, asciugarle bene, unirle ai cubetti di polenta croccante e al missoltino sfilacciato. Condire l’insalata con il fondo di cottura del missoltino.
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