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CHEF ENEA BARBANERA – MACKEREL WITH SNAILS IN ‘PORCHETTA’

0 min.

Chef Enea Barbanera plays with tradition!

In this case,  “snails in porchetta” with fish. I chose mackerel for its oily meat and strong taste. This has resulted in a dish with strong flavours which goes well with a wine with a complex bouquet – Vintage Tunina.

Ingredients:

  • 100 g  land snails, previously boiled and shelled
  • 100 g  salted pork
  • Chopped fennel
  • 1 shallot
  • 3 fillets mackerel , boned
  • 100 g  fresh fava beans
  • 1 tablespoon anchovy oil
  • Oil and salt

Method:

In a saucepan saute the shallot, cut into julienne, add the beans and cover with a little vegetable broth. Cook for a few minutes. When soft blend, add salt to taste and put to one side.

In a frying pan toss the snails, salted pork and chopped fennel.

Distribute the remaining fennel on the mackerel fillets, salt lightly, roll up and fix with a toothpick or kitchen twine. Place on a baking sheet and bake at 180 degrees for 5 minutes.

To serve, put two tablespoons of the pureed beans in the centre of a plate, place the mackerel fillets and snails on top and finish with a spoonful of the anchovy oil.

Suggested Wine: Vintage Tunina 2006 Jermann.

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