INGREDIENTS
FOR 3 PEOPLE
360 g Rummo Red Lentil Maccheroncelli®️ n° 7
2 small fresh mackerel
1 lemon
1 orange Chives, to taste
1 clove garlic
1 shallot
1 carrot
1 celery stalk
2 light zucchinis
100 g fresh green peas
10 asparagus
Extra virgin olive oil as needed
DIRECTIONS
Fillet the mackerel, being careful to remove all the bones, then cut them lengthwise creating four fillets. Marinate the fillets with grated peel of lemon and orange, finely chopped chives, slivered garlic clove, olive oil and salt. Set aside. Prepare the vegetable ragù: cut the zucchinis in four, lengthwise, then in thin slices, shell the peas, prep the asparagus by removing the woody ends and peeling the tougher parts of the stalk, cutting them in small rounds while leaving the last 5 cm of the spears to be cut in half lengthwise. Prepare a fine dice of shallot, carrot and celery. This is our “soffritto.” Place these three vegetables with the prepped zucchinis, green peas and asparagus in a wide frying pan with olive oil and salt. When the vegetables begin to color, add a ladle of water and let them braise, covered until cooked but still slightly crunchy. Cook the pasta in salted boiling water. Meanwhile, in another frying pan, brown the four mackerel fillets which have been marinating. Once cooked according to the instructions on the pack, drain the pasta still “al dente” into the frying pan with the vegetable ragù. Toss to blend. Plate, topping each portion with a mackerel filet broken into 2-3 pieces.
