Marinated mackerel, Phlegraean grass pea, Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena, Tropea onion

by Giuseppe Luci - Napoli (NA)

Serves 4

  • 250 gr. - Filet of fresh mackerel
  • 240 gr. - Phlegraean grass peas, soaked
  • 80 gr. - Red Tropea onion
  • 1 - Medium carrot
  • 1 - Clove garlic
  • Juniper berries
  • Sichuan pepper
  • Orange zest
  • Curry
  • Turmeric
  • Salt
  • Reduction of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena
Marinated mackerel, Phlegraean grass pea, Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena, Tropea onion 1
Marinated mackerel, Phlegraean grass pea, Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena, Tropea onion 2

Balsamic vinegar of Modena PGI

Balsamic vinegar of Modena PGI - 5 Grapes

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Procedure

  • 1

    Prepare sugar and salt in equal measure for a total of 40 g.

  • 2

    Add the spices to taste, sprinkle the filet of mackerel and refrigerate, covered with a cloth, for at least 12 hours.

  • 3

    Chop the onion into julienne strips and sauté in a frying pan with a bit of oil and the sugar, and continue cooking until caramelized. Remove from heat and cool.

  • 4

    Once cooked, lightly drizzle with the Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena reduction.

  • 5

    Cook the grass peas in a cooking liquid of garlic and carrots.

  • 6

    When cooked, blend coarsely with curry and turmeric and adjust salt.

  • 7

    Reheat the cooked grass peas, thinly slice the filet and mix in the caramelized onion.

 

 

Assemble the dish

Place the grass peas on the plate, add the mackerel and onion and complete by adding drops of the reduction of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena and a drizzle of Olitalia Extra Virgin Olive Oil.

Marinated mackerel, Phlegraean grass pea, Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena, Tropea onion 3
Associazione

APCI

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