Multicoloured Farfalle Rigate n.66 with crispy vegetables and mackerel cooked on low heat in extra virgin olive oil


Multicoloured Farfalle Rigate n.66 with crispy vegetables and mackerel cooked on low heat in extra virgin olive oil



  • Farfalle Rigate n.66 La Molisana   50g
  • Fillet of fresh mackerel   40g
  • Extra virgin olive oil (to cook mackerel)   1pz
  • Taggiasche stoned black olives   50g
  • Sun-dried tomato   40g
  • Soy bean sprouts   40g
  • Vinegar   20g
  • Zucchini flowers   6 pz
  • Basil leaves   4pz
  • Small carrot   1pz
  • White celery stick   1pz
  • Zucchini   1pz
  • Bay leaf   1pz
  • Small stalk of sweet cicely   1pz
  • Clove of garlic   1pz
  • Little bundle of chives   1pz
  • Sprig of thyme   1pz
  • Red onion   1/2pz
  • Sparkling water to taste   qb
  • Pepper&Salt   qb


In boiling salted water cook the Farfalle rigate 66, drain the pasta 2 minutes before the cooking time, put on a plate and season with a bit of extra virgin olive oil. 
Cut the onion in small slices, marinate them in a bowl with vinegar and a bit of sparkling water for 10 minutes. This procedure provides the elimination of the onion acidity in order to eat it raw. 
Eliminate the external carrot peel, the celery filaments and the inner part of the zucchini. Cut the vegetables thinly, very thin mirepoix and put in a bowl. Add the zucchini flowers cut with the hands, soy bean sprouts, sun-dried tomatoes cut thinly sliced and the olives broken in 4 parts.Add the condiment to the pasta, season with a bit of herbs and adjust with salt and pepper. 
In a large pan or pot lay the mackarel fillet cut in a rhombus size of 3cm on one side (with the skin down-facing). Sprinkle with salt, pepper and the remaining herbs and spices (bay leaves, basil, chives, thyme, clove of garlic and sweet cicely). Cover with extra virgin olive oil, seal the pot with the plastic wrap and cook on medium heat; when the plastic wrap will be swelled up, the internal temperature have reached 70°C. Take out from the heat, wait for a couple of minutes, put again the pot on the burner and let the plastic wrap swelling again. Repeat the procedure for two or three times, it allows the cooking of the mackerel. Leave the little mackerel rhombus on a plate in order to eliminate the over oil. 
Serve the Farfalle Rigate 66 on a plate and finally lay the little mackarel rhombus on it.
Recipe by Chef Alessio Algherini
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