- Spaghetti with Grilled Mackerel
- RECIPE BY – Dazefood
- SERVES – 2 to 3
- DIFFICULTY – Easy
- DIETARY CONSIDERATIONS – Dairy-free, Fat conscious, Health-conscious
- PREP TIME –15 minutes
- COOKING TIME – 30 minutes
- WINE / SPIRIT PAIRING – Spier Creative Block 2 White Blend 2014
- 5 Tablespoon olive oil
- 200–300 g Woolworths lightly smoked mackerel fillets
- 1 fennel large bulb, halved and thinly sliced
- 1 onion, thinly sliced
- 50 g raisins
- Saffron a pinch
- 1⁄3 cup dry white wine cup
- Salt and freshly ground black pepper, to taste
- 250 g spaghetti, cooked al dente
- 2 T toasted pine nuts or flaked almonds
- 2 T toasted breadcrumbs
To Cook Spaghetti with Grilled Mackerel Oil the mackerel. Heat 3 T olive oil in a large pan and gently cook the fennel and onion. Add a little more oil if necessary.
Meanwhile, soak the raisins and saffron in the wine. When the fennel and onion are so soft that they have almost caramelized, add the wine, raisins, and saffron. Heat through and season lightly. Moisten the hot, drained pasta with olive oil and add to the pan.
Grill the mackerel fillets, skin side down, in a separate pan over moderate heat or on the braai. By the time the skin is crisp, the flesh will be just cooked. Top the pasta with the grilled fish and sprinkle with the toasted nuts and breadcrumbs. Serve immediately.
Know More About The Spaghetti with Grilled Mackerel
Spaghetti with Grilled Mackerel is a part of Neapolitan cuisine. Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
About the Spaghetti
Spaghetti belongs to the family of Neapolitan pasta. There is a great variety of Neapolitan pasta. The pasta was not invented in Naples, but one of the best grades available is found quite close by, in Gragnano, a few kilometers from the capital. It was here also that the industrial production of pasta started, with the techniques to dry and preserve it. The main ingredient is durum wheat, harder to manipulate than soft wheat, so the industrial production had greater success than in northern Italy, where home-made pasta is more popular. Traditionally in Naples pasta must be cooked “al dente”, while soft pasta is not tolerated.
The most popular variety of pasta is the classic Spaghetti, long pipe-shaped pasta, broken by hand before cooking and usually topped with Neapolitan ragù. Pasta with vegetables is usually also prepared with pasta Mista (pasta ammescata in Neapolitan language), which is now produced industrially as a distinct variety of pasta, but which was once sold cheaply, made up of broken pieces of different kinds of pasta.
About the Mackerel
Neapolitan cooking has always used an abundance of all kinds of seafood from the Tyrrhenian sea. Dr. Johnson’s friend Hester Thrale was enthusiastic for “the most excellent, the most incomparable fish I ever ate; mackerel, and of singularly high flavor; beside Calamaro or ink-fish, a dainty worth of imperial luxury”
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