Griddled Bartolacci with mackerel nuggets in cooking oil, dired figs, piadina crumbles and bitter cocoa powder
x4
Ingredients for 4 people
8 Bartolacci
8 dried figs
1 piadina
20 g powdered cocoa
50 g mixed salad
1 l extra virgin olive oil
50 g salt
Procedure
Fillet the mackerel and remove any remaining bones using special tweezers. Cut the fillets into four equal parts, season with smoke flavour (sosa), salt and pepper. In a plate, pour the extra virgin olive oil and lay the mackerel with skin upwards, cook in the oven at 55°C for 12 minutes. Remove from the oven and let cool for about 10 minutes. Dry the mackerel to remove any excess olive oil. In the meantime, defrost Bartolacci and lay them on a cast iron plate on both sides. Cut the dried figs into four wedges. Season the mesclun with the remaining mackerel cooking oil and add piadina crumble and cocoa powder. Arrange the mesclun on the plate and lay it on top of the Bartolacci, alternating with the fig wedges. Decorate with drops, using coloured food gel.
