Sicilian DOP Nocellara del Belice Olives
Seasoned with hot pepper, local wild oregano and garlic
Aroma: rich and intense aroma of olive pulp, enriched with Mediterranean spices.
Flavor: an intense and fresh fruitiness with traditional Sicilian flavors.
Texture: firm olives with minced herbs and spices.
The recipe: Mackerel salad
- 4 mackerels, fresh, about 9 oz each
- 3 ½ oz lettuce
- 3 ½ oz radicchio
- 1 ¾ oz raisins
- 1 ¾ oz pine nuts, roasted
- 1 sprig parsley
- 1 sprig chives
- 6 leaves of mint
- Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil to taste
- Academia Barilla Natural Sea Salt with Blood Orange Zest to taste
- Balsamic Vinegar of Modena to taste
- 3 ½ oz Academia Barilla Pitted Sicilian Nocellara del Belice DOP Green Olives
For Vinegar Court Bouillon
- ½ lb vinegar
- 1 carrot
- 1 onion
- 1 stalk celery
- 5 whole peppercorns
- 1 bay leaf
- 8 cups water
40 minutes preparation
Prepare the court bouillon with all the ingredients mixed together and let it boil for 30 minutes.
In the meantime, gut the mackerel, rinsing it well under running water.
Wash the lettuce and the radicchio; soak the raisins in water.
Slice the Academia Barilla Pitted Sicilian Green Olives in half.
Boil the mackerel in the court bouillon for 10-12 minutes (depending on the size).
Allow to cool.
Fillet and bone it in order to produce 4 fillet pieces from each.
Chop the lettuce and radicchio leaves according to your liking; add chopped parsley, mint and chives and mix.
Dress the salad with Balsamic Vinegar of Modena and Blood Orange Sea Salt and toss.
Drizzle Academia Barilla Monti Iblei D.O.P. Extra Virgin Olive Oil over the top.
Transfer the salad to a plate; add the olives, raisins, pine nuts and the mackerel fillets.
Finish off the dish with Academia Barilla Monti Iblei D.O.P. Extra Virgin Olive Oil and pepper.
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