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Mackerel Caponata (Mackerel Salad)

di Academia Barilla

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Mackerel Caponata (Mackerel Salad)
20 minutes


Main course

Ingredients for 4 people

4 freselle (crisp bread rounds)
1 pound cauliflower
cleaned 5 ounces Giardiniera (mixed pickled vegetables)
2 papaccelle (pickled round peppers)
1 head escarole
1 head lettuce
3 ½ ounces capers
3 ½ ounces
black olives from Gaeta
4 salt-packed anchovies
7 ounces fresh mackerel
½ cup extra virgin olive oil
½ cup white wine vinegar
½ cup white wine Lemon juice to taste
Salt to taste Peppercorns to taste

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Salt Packed anchovies Anchovies in olive oil 4

Preparation 20 minutes preparation
1. Prepare a court bouillon (a reduced poaching liquid for fish) by combining cold water with vinegar, chopped vegetables and herbs in a pot

2. Bring to a boil and cook for 30 minutes, then strain through a sieve

3. In the meantime, clean and gut mackerel, rinsing under cold water

4. Wash lettuce and red radicchio and dry well

5. Plump raisins by soaking in warm water for 20 minutes

6. Halve olives

7. Boil mackerel in a pot with court bouillon for 10 - 15 minutes (depending on fish size)

8. The broth should barely simmer to prevent the fish from falling apart

9. Drain mackerel and set aside to cool

10. Fillet and remove bones, and cut each fillet into 4 pieces

11. With your hands, tear lettuce and radicchio leaves and place in a salad bowl

12. Add parsley, mint and chopped chives

13. Dress this salad with Condimento Balsamico, orange sea salt and a drizzle of oil

14. Serve in individual dishes with olives, raisins, pine nuts and mackerel fillets

15. Garnish with extra virgin olive oil and freshly ground pepper