Foglie D’ulivo with mackerel, Taggiasche olives and lemon
Support local fish stocks by trying out this recipe with mackerel or any oily fish to hand. What was once considered poorman’s fish is now rightfully prized – often being the tastiest, freshest and cheapest fish on the counter with added health properties to boot.
How to do it:
Fillet the mackerel and remove any stray bones from each fillet. Lay out in one layer on a plate and lightly sprinkle each fillet with salt and lemon juice. Put into the fridge while you get on with the rest. This will help the flesh firm up and keep its shape later in the sauce.
Bring a large pan of salted water to the boil and add the Foglie D’ulivo. Cook for the time indicated on the pack stirring occasionally. In the meantime prepare the sauce: Heat a good amount of EVO in a non-stick frying pan and add the bruised garlic clove with the skin on. Keep on the lowest heat and add the sliced spring onion, some pine nuts and the lemon zest.
Take the fish out of the fridge and slice diagonally to get finger-sized pieces. Add to the pan. Add some stoned olives and chopped flat-leaf parsley and shake the pan (or toss it if you’re feeling brave) to just cook the fish through -so less than a minute. Try to avoid stirring as it will break up the fish. Turn off the heat. Check and adjust the seasoning.
Drain the pasta and add to the sauce adding some of the cooking liquid to help coat the pasta. Again, shake or toss to combine everything. Serve sprinkled with more parsley and lemon zest and a drizzle of EVO.
WHAT WE NEED
- Pasta di Liguria Foglie D’ulivo pasta
- Fresh mackerel or other oily fish (allow around 1 fillet per person)
- Taggiasche Olives
- Flat-leaf Parsley
- Spring onion
- Extra virgin Olive oil