Fusilli Kamut® Khorasan Felicetti, turmeric, broccoli, mackerel in cooking oil

Cooking time:
1:00
Difficulty:
Medium

INGREDIENTS - SERVES 4

BROCCOLI

1 head of broccoli

GREEN CREAM

Scraps of broccoli
Fresh mint
5 g. extra virgin olive oil
A pinch of salt, pepper

MACKEREL IN COOKING OIL

2 mackerel (weighing approx. 300 g.)
Parsley
Organic lemon, zest
Fresh chili peppers
Garlic
20 g. extra virgin olive oil
2 g. Salt
Pepper

CRISPY SKIN

The skins of the two mackerels
Fleur de sel

FUSILLI KAMUT® KHORASAN

320 g. Fusilli Kamut® Khorasan Felicetti
Turmeric
Coarse iodized sea salt
5 g. extra virgin olive oil

PREPARATION

BROCCOLI

Separate the crown from the stem, trim the florets.
Steam cook them for 5 minutes, then toss them in water and ice.

GREEN CREAM

Steam cook the remaining parts of the broccoli for 10 minutes, then cool them in water and ice.
Blanch the mint for 90 seconds in boiling water.
Blend all the ingredients to obtain a smooth and homogeneous cream.
Season to taste.

MACKEREL IN COOKING OIL

Descale and fillet the mackerel, put the skin aside.
Heat the oil to 65° C.
Let it cool down to 55° C. and add the mackerel fillets, together with all the herbs and spices.
Allow to infuse for 10 minutes, then drain the mackerel and cool them down in cold oil.

CRISPY SKIN

Spread the clean skin on a silicone mat or baking paper.
Dry it in the oven at 170° C. for 10 minutes.
Add salt and pepper.

FUSILLI KAMUT® KHORASAN

Cook the Fusilli in plenty of salted water.
Drain them 3 minutes earlier than the suggested cooking time.
Continue cooking them in a pan with the broccoli.
Serve the pasta accompanied by the green cream and the mackerel.
Complete the dish with the crispy skins.