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endive salad and herring lamb offal with

Pieter Claesz, Still Life with Herring , Rotterdam, Museum Boymans-van Beuningen

This painting titled Still Life by Pieter Claesz Herring is a native of Burg Steinfurt in Vestafalia, later moved to Haarlem. The painter was one of the main character of the theme of Banketjes (dinner tables), usually released in the Netherlands in particular in Haarlem from the first decade of the seventeenth century. From left, a tall glass and thin, almost cylindrical, a knife, a plate with chopped herring from the body, in second place with a plate of pepper and bread. With probability represents a meal of lean . Fish placed between the wine and bread, Eucharistic symbols are Christological allusions.

Herring The Dutch occupied a special position in the economy of the seventeenth century. It was common in the feeding of the working classes to be a nutritious and easy storage. In 1633 Jacob Westerban dedicated a poem that praised its many qualities. The poem is quoted in a Joseph de Bray's painting of 1664 Still Life with praise herring.

Joseph de Bray, Still Life with praise herring, Dresden, Gemäldegalerie

E 'shown in the table on the bottom of the painting surrounded by a garland of herring with onions and hung in the foreground chopped herring, bread and glasses full of beer and wine.

The star of today, therefore, is the herring fish flavor savory.

I thought I'd serve it as a salad together with escarole, olives and capers to enhance the flavor even more.

Ingredients:

1 bunch of escarole

3 fillets of smoked herring

100 g green olives

50 g of salted capers

1 clove garlic

a piece of red pepper (to taste)

extra virgin olive

Preparation:

dive smoked herring fillets in a bowl with warm water for about an hour, so you lose salt and soft.

In a small bowl with cold water and bring it to desalinate the capers.

After cleaning and washing the leaves of escarole you do boil it in hot water for ten minutes about, drained and make it cool.

Take a large pan and is brown the garlic with the chili pepper in extra virgin olive oil, add the escarole and boiled for a few minutes you go, join the herring fillets drained and sliced diced, sliced \u200b\u200bpitted olives and finally the capers. This is flavor for 5:00 to 10:00 minutes. Serve hot.