Maccheroncini with Mediterranean flavors with mackerel fillet with rosemary

250 g Macaroni “Aldo's Pasta”

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For 4 people


  • 50 g EVO oil
  • 5 g garlic
  • 2 g fresh chilli
  • 15 g Pantelleria capers in salt
  • 80 g Taggiasca olives
  • 200 g dehydrated tomato
  • 50 g grated white bread
  • 300 g fresh mackerel
  • 10 g basil
  • 10 g rosemary






15 Minutes


4 Guests


In a pan, brown the whole garlic with the chilli pepper. Add the capers and Taggiasca olives. Finally, complete with the cherry tomato and cook quickly by sautéing. Roll the fresh mackerel in the breadcrumbs. Roast it in a pan with a drizzle of EVO oil and rosemary. Season with salt and pepper. Cook quickly to avoid burning the bread and drying out the fish. Cook the macaroni for 2 minutes in plenty of salted water, taking care to mix the pasta only when it returns to the boil. Risotto them in the sauce, adding a little cooking water if necessary.

Present the guitars in individual dishes. Arrange the mackerel on the macaroni. Complete with fresh rosemary and basil.

Chef Giorgio Nardelli

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