TIME
0030 h
DIFFICULTY
medium
TYPE
Second Courses
NUMBERS
4peoples


INGREDIENTS:

Mackerel Pitted Nocellara Etnea Olives Cauliflower Carrots Fennel Burrata cheese Salt to taste Olive oil to taste
800 g 150 g 300 g 250 g 1 200 g enough enough


PREPARATIONS

Clean and wash the cauliflower and fennel, cook in plenty of salted water, then drain.
Fillet and bone the mackerel, take a non-stick pan add a drizzle of oil on the bottom and cook the mackerel quickly adding a pinch of salt.
Serve placing the Burrata cheese and vegetables first, then the mackerel, the Pitted Nocellara Etnea Olives and season with a drizzle of extra virgin olive oil.

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