INGREDIENTS to serve 2 people
2 medium mackerel
1 head of Radicchio Rosso di Chioggia
1 Chioggia white onion
2 tablespoons extra virgin olive oil and 2 tablespoons of vinegar
salt and pepper
Clean and gut the mackerel, fillet them to get 4 fillets, then coat in flour and fry in plenty of oil. In the meantime, wash and finely chop the radicchio, dice an onion and put it all in a pan to soften with a little extra virgin olive oil, salt and pepper. When cooked, add two spoonfuls of vinegar and allow them to evaporate. Plate up the mackerel fillets by making a sandwich with the radicchio filling.
Recipe and photo: Consorzio di tutela Radicchio di Chioggia IGP