This was one of the many dishes that I enjoyed last week prepared by Chef Gianluca D’Agostino of Veritas Restaurant in Naples. Saltimbocca with a crunchy Mediterranean salad ,marinated mackerel and baked ricotta cheese. Of course I wanted the recipe...here it is
Ingredients for 4 servings
2 mackerel , 250 gr.,salt 250gr., brown sugar 250 gr.,80 g parsley stems, thyme 50 gr., 1pear, pink pepper 40 grains , curly endive lettuce, 12 12 cucunci (fruit of the caper), baked ricotta cheese 60 gr., 1 red onion, 6 confit piennolo tomatoes piennolo (divided into two layers),
1 saltimbocca, oregano, extra virgin olive
For the mackerel marinade:
Clean, fillet, bone and marinate the mackerel by covering them with salt, sugar , pink pepper, pear( peeled and diced) stalks of parsley and thyme. After an hour and a half, rinse the mackeral quickly under running water and dry with paper towels.
Open the saltimbocca and cut 12 diamonds of approximately 3 cm per side, drizzle with them with oil and bake for 3 min. at 210º C. Place three pieces of saltimbocca on a dish, and top them with the "Mediterranean salad" made from finely chopped red onion, the white part of the endive, confit Piennolo tomatoes, oregano and cucunci. Put a slice of the marinated mackeral on every piece of a saltimbocca. Finish by adding grated baked ricotta over the entire dish.
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