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BRUSCHETTE DEL PESCATORE (FISHERMAN'S BRUSCHETTE): TASTY, SIMPLE AND LIGHT.

del 03/10/2017

 

As I have already said, blue fish has many good qualities (among the many qualities it is also rich in omega 3).

During my years of full-time chef I cooked bluefish often now I cook them especially when I want to prepare dishes tasty, light and fast.

This is my recipe for Bruschette del pescatore (Fisherman's bruschette).

Ingredients for 4 people:

- 2 medium sized mackerel (you can also use bass, horse mackerel, chub mackerel which are fish with very similar characteristics )

- 150 g of garlic cream (this is the ingredient that makes these bruschetta unique and special) http://www.madeinsiciliafood.com/47-Garlic_pate'.html

- 2 tablespoons extra virgin olive oil. http://www.madeinsiciliafood.com/36-Extra_virgin_olive_oil.html

- A little fresh parsley.

- 2 rosemary sprigs.

 After cleaning the fish, put the rosemary sprigs inside, wrap the fish in the oven paper (*) (better if individually) and place them on a slightly greased baking tray with oil (preferably EVOO)

Cook the fish in the oven at 180 ° for twenty minutes.

After cooking, clean the fish by removing fishbones, heads and sprigs of rosemary, and put the meat in a dish, add garlic cream and extra virgin olive oil then with a fork, mix and gently crush the whole until you get a homogeneous cream without lumps.

Store in the fridge for about thirty minutes (to better mix flavors and fragrances) then spread on croutons, bruschetta or crackers, adding over a little chopped parsley.

P.S. This cream is also an excellent pasta dressing (best if short and striped) as a Pennette rigate del pescatore (Fisherman's pennette).

NOTE: This dressing is called "fisherman's dressing" because, in the past, the fishermen carried it with them during the fishing season to eat it as a meal.

Thanks to its intense aroma, this condiment was also spread on bread crusts used as bait.

Even today some fishermen use the garlic to fish for carp.

(*) During cooking food with the use of baking paper it is advisable not to exceed 220 °.

Do not use aluminum paper in place of baking paper.

More info... http://www.madeinsiciliafood.com/blog.php

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