Cold pasta with steamed mackerel
17 / 05 / 22
- Trivelline Spelt lentils and quinoa
- 2 Mackerel fillets
- Chinese cabbage
- Orange (untreated peel)
- Spring onion
- Courgette flowers
- Ponzu Sauce
First of all, cook the Trivelline, drain and allow to cool. Remember that cold pasta should be cooked in advance, so it has time to cool properly: this means that it should be drained at least one hour beforehand. Remember that it can be even cooked the day before, without affecting the end result. Furthermore, we recommend leaving it a little al dente.
For starters, put a little oil, parsley and chives to taste in a salad bowl, where you are going to add the cooked and cooled Trivelline.
Clean the mackerel fillets well and dice them, then place them on the cabbage leaf into the bamboo steamer. Cook for about 10/15 minutes.
When done, grate a little orange peel over it (edible, untreated and properly washed orange peel).
After that, cut the spring onion, Chinese cabbage and chives and add them to the pasta in the salad bowl, together with the whole courgette flowers.
Stir well, add the diced mackerel, a couple spoonfuls of Ponzu Sauce and your cold pasta is ready!
Enjoy your meal!
Watch the video of the recipe
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