Ricette :: Spear of raw stockfish

Preparazione

Cut the stockfish in little cubes, preferably all of the same measure, and do the same with the tomatoes. Take a grill-sized tooth-pick and thread on it an anchovy, then thread on the same tooth-pick a little cube of stockfish and a little cube of tomato, and proceed like this until you have completed the tooth-pick. When you're done with the spears, place them on a tray, mince the parsley and scatter it on the stockfish as you prefer. Moreover, dip the spears with olive oil and salt as you wish. Let the spears absorbe the flavours of the ingredients for some time.