RAVIOLI with WILD-CAUGHT MACKEREL

Mackerel is a type of fish that is one of the best known and most appreciated in Mediterranean cuisine for its rich yet light flavor.

This Wild Caught Mackerel is smoked in the traditional way in smoking cabinets on an open fire . The expert producer uses a mixture of beech and spruce for this and the smoking process takes an average of 2 to 3 hours.

The traditional way of smoking ensures a distinctive product without additives . Just the smoke and a little bit of salt provide a unique taste.

Mackerel also has a high content of omega 3 and is in fact a panacea for the health of the organism and therefore loved by nutritionists.

Simple, soft and delicate sauces find their balance by marrying the strong taste of Mackerel.

Boil de Ravioli exactly 3 minutes, do not cover the pan while cooking and gently stir the ravioli every now and then. After three minutes, collect the ravioli with a skimmer and do them for 1 minute in the pan with the sauce. Turn them over gently so as not to break them (or make them jump with the movements of the wrist).

SUGGESTED RECIPES:

• Butter with lemon flavor (Cecchi's Favorite);
• With Aubergine sauce (alla Norma)
• With pesto Genovese;
• With Classic Tomato Sauce;
• Chickpea cream and pistachio;
• On a bed of pea cream;
• With Avocado & Wasabi sauce;
• With Puttanesca sauce;

ngredients: Smoked Mackerel, durum wheat semolina, wheat flour, fresh Ricotta, egg * , Taggiasche Olives, capers, water, spices and salt.

* Organic

Allergen: gluten, wheat, egg, lactose, fish. May contain traces of nuts, cow's milk, celery.