Tag: mackerel

Mashed potatoes, black cabbage and spicy mackerel – Italian cuisine reinvented by Gordon Ramsay

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Today’s Best Italian Recipe is mashed potatoes, black cabbage and spicy mackerela second good and sustainable mandate from Gaia Cozziwho wrote to us: «I work in marketing for a large hotel chain and I am in love with the United States, where I lived during university and where I return on vacation as soon as I can. I live in Florence with my husband and two small children. I have always cooked: my family ran a historic specialty food shop in the heart of Florence for many years and for a while I also worked as a pastry chef. Recently, I have become passionate about plant-based cuisine and have stopped eating meat, for an increasingly conscious approach to cooking. This recipe of mine uses two vegetables that I love very much, omnipresent in Tuscan cuisine, potatoes and black cabbage, and combines them with mackerel, considered one of the most sustainable fish.

The recipe: mashed potatoes, black cabbage and spicy mackerel

Commitment: easy
Time: 45 plus 6 hours marinating
Styling and cooking: Joëlle Néderlants

Ingredients for 8 people

800 g white potatoes
8 black cabbage leaves
4 fresh mackerel
2 untreated lemons
chili powder
caster sugar
extra virgin olive oil
salt
White pepper

Method

Fillet the mackerel and marinate the fillets in an equal quantity of sugar and salt, flavoured with grated lemon zest and a sprinkling of chilli pepper, for at least 6 hours.
Rinse the mackerel fillets under running water, then make small incisions on the skin side and quickly sear them in a non-stick pan, placing them skin side down.
Peel the potatoes and boil them in salted water; drain and pass them through a fine-mesh food mill while they are still hot. Blend the potatoes with 100 ml of oil and some of their cooking water until you obtain a puree; season with salt and pepper and keep the puree warm.
Remove the central rib from the black cabbage leaves, brush them lightly with oil and bake them at 70°C, until they become crispy.
Divide the puree, piping hot, onto the plates, place a fillet of mackerel on top, garnish with a crispy black cabbage leaf and serve.

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Anchovies and mackerel – Italian cuisine reinvented by Gordon Ramsay

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Anchovies and mackerel

First dishes

Paccheri with artichokes, pecorino cream and anchovies

Paccheri with artichokes, pecorino cream and anchovies are a rich and creamy first course of pasta, perfect for surprising guests! Discover the recipe. Paccheri with artichokes, pecorino cream and anchovies

Fettuccine with parsley and anchovy sauce

Fettuccine with parsley and anchovy sauce is a tasty and genuine spring first course. Discover the doses and procedure for making the recipe. Fettuccine with parsley and anchovy sauce

Bigoli in Salsa

Bigoli in sauce is a typical Venetian first course based on anchovies and onions. According to tradition, they were consumed during lean days. Bigoli in Salsa

Orecchiette with broccoli, anchovies and black olives

Orecchiette with broccoli, anchovies and black olives will be perfect for those who want to bring a simple and creamy first course to the table with a fresh pesto! Orecchiette with broccoli, anchovies and black olives

Pasta with anchovy cream

Pasta with anchovy cream is a first course made of few ingredients, quick and easy, a dinner saver. Discover doses and tips for doing it at home! Pasta with anchovy cream

Spaghetti with anchovies

Spaghetti with anchovies is a quick and easy first course flavored with pine nuts, chilli pepper and parsley. An excellent dinner saver! Here is the recipe for Spaghetti with anchovies

Pasta with Cantabrian anchovies and burrata stracciatella

The recipe for pasta with Cantabrian anchovies and burrata stracciatella is perfect for preparing an easy and tasty first course! Find out how it’s done! Pasta with Cantabrian anchovies and burrata stracciatella

Burnt wheat focaccia with potatoes and anchovies

Burnt wheat focaccia with potatoes and anchovies is a fusion of the smoky taste of burnt wheat, the delicacy of potatoes and the flavor of anchovies. Burnt wheat focaccia with potatoes and anchovies

Questions and advice

Starters and side dishes

Crostone with poached egg, truffle and anchovies

The crusty bread with poached egg, truffle and anchovies is a quick and easy appetizer to prepare, but with a great effect! Discover the recipe. Crostone with poached egg, truffle and anchovies

Roman chicory salad

The Roman chicory salad is a simple and tasty side dish typical of Lazio, they are served with a tasty sauce! Find out how! Roman chicory salad

Turnip greens with dried tomatoes and anchovies

Turnip greens with dried tomatoes and anchovies are a simple and rustic side dish, perfect to accompany both meat and fish main courses. Turnip greens with dried tomatoes and anchovies

Friar’s beard with anchovies

Friar’s beard with anchovies is a simple and tasty side dish based on friar’s beard cooked in salted water and sautéed with garlic and anchovies. Friar’s beard with anchovies

Stuffed escarole

Stuffed escarole is a typical recipe from Campania, a very simple peasant dish stuffed with anchovies, pine nuts, raisins, capers and olives! Stuffed escarole

Green sauce

Green sauce, or bagnet Verd, is a typical Piedmontese recipe. Perfect to accompany boiled meat, tomini and even croutons. Green sauce

Rustic pizza

Rustic pizza is a tasty recipe for a tasty aperitif: two soft layers of pizza dough enclose cherry tomatoes, mozzarella and anchovies. Rustic pizza

Life is tasty

Handcrafted fresh, the anchovies caught in the Mediterranean are left to mature for a period of six months

Delicious recipes

Pettole with olives and DOP mozzarella

Pettole with olives and DOP mozzarella are one of the leavened dough balls, enriched with anchovies. A delicious variant of the Apulian recipe! Pettole with olives and DOP mozzarella

Sicilian-style stuffed tomatoes

Sicilian-style stuffed tomatoes cooked in the oven are very tasty thanks to the Mediterranean-flavoured filling. Discover this simple recipe! Sicilian-style stuffed tomatoes

Tomatoes stuffed with couscous with mackerel and olives

Tomatoes stuffed with couscous with mackerel and olives are a tasty appetizer with a Mediterranean scent, a fresh idea for your summer menus! Tomatoes stuffed with couscous with mackerel and olives

Questions and advice

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Baked mackerel with potatoes – Italian cuisine reinvented by Gordon Ramsay

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One of the most popular and at the same time cheap fish is mackerel. There are many recipes that can be made, some simple like mackerel carpaccio, but the one we propose here is that of Baked mackerel with potatoes. An excellent second course for a high-level lunch.

How to make baked mackerel with potatoes

To make this recipe, simply flavor the mackerel fillets with white wine vinegar and parsley, let them rest and then, after having sprinkled them with potatoes, cook them in the oven, making them golden and tasty. So let’s see how to make it happen Baked mackerel with potatoes.

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