Polenta pie with vegetarian sauce on spinach cream
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Mackerel and burrata with Olives Nocellara Etnea
ingredients
servings
4
Olive Verdi Denocciolate Nocellara Etnea Madama Oliva
150 oz
Mackerel
800 oz
Cauliflower
300 oz
Carrots
250 oz
Fennel
1 unit
Burrata
200 oz
Extra virgin olive oil
to taste
Iodized salt
to taste
second courses from Italy
Mackerel and burrata with Olives Nocellara Etnea
Mackerel and burrata with Olives Nocellara Etnea
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Thanks to the traditions handed down to us, these unmistakable and delicious fruits are perfect with seasoned and spicy cheeses, cold cuts appetizers, to flavor dishes of vegetables and vegetables sautéed in a pan or to accompany toast with structured wines.
preparation
step 1
Clean and wash the cauliflower and fennel in plenty of salted water, after cooking.
step 2
Fillet the mackerel and toss it, take a non-stick pan add a little oil on the bottom and cook the mackerel over high heat adding a pinch of salt.
step 3
Serve placing first the burrata and the vegetables, then the mackerel, the pitted Nocellara Etnea olives and season with a drizzle of extra virgin olive oil.
