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Caponata With Mackerel Recipe

Caponata With Mackerel Recipe

Caponata With Mackerel Recipe

(caponata con sgombri)

Preparation time : 10 minutes + 10 minutes cooking time

Ingredients for 4 servings

  • freselle (crisp round bread croutons) 4
  • cauliflower, trimmed and cut into florets 1 lb (500 g) about 1 large head
  • pickled mixed vegetables (Giardiniera or Jardinière) 51/3 oz (150 g)
  • pickled Neapolitan peppers 2
  • escarole, chopped 1 head
  • lettuce, chopped 1 head
  • capers 31/2 oz (100 g)
  • black olives 31/2 oz (100 g) about 20
  • salted anchovies 4
  • boiled or smoked mackerel 7 oz (200 g)
  • extra-virgin olive oil, plus more for serving 4 tbsp (60 ml)
  • white vinegar 31/2 oz (100 ml)
  • white wine 31/2 oz (100 ml)
  • lemon juice 1 tbsp (15 ml)
  • salt and ground pepper to taste

Method :

  1. Boil the cauliflower in water with salt and the lemon juice until tender. Combine it in a large salad bowl with the anchovies, pickled vegetables, pickled Neapolitan peppers, chopped escarole, lettuce, capers and olives. Season with a pinch of salt, pepper, a few tablespoons of oil and vinegar, and mix well.
  2. In a container soak the “freselle” (crisp round bread croutons) in the remaining vinegar and wine; once softened, crumble rather roughly into the salad bowl and mix well.
  3. On the top arrange the mackerel dressed with oil and lemon juice.