Recipe information
Yield
serves 6 as an appetizer
Ingredients
6 fillets of Mackerel Cured in Olive Oil (preceding recipe)
2 tablespoons of the curing oil
1 medium Bermuda onion, thinly sliced and cut in 1/2-inch pieces (about 1 cup)
2 tablespoons red wine vinegar
2 tablespoons chopped fresh Italian parsley
Salt to taste
Preparation
Break the mackerel up into bite-size pieces and toss with the oil, onion, vinegar, and parsley. Season with salt to taste. Divide among six salad plates and serve. You can also use it as a sandwich filling on a crispy roll; it is good on grilled bread, too, as in the next recipe (with or without mashed beans).
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
