Quote:
Originally Posted by Tyrone Slothrop
Someone (Hank?) was posting about having pasta with canned tuna in Italy, so I thought I'd share the bruschetta recipe I made tonight, courtesy of a wine class I'm in.
2 cups white beans (you can use canned -- I cooked them the night before)
3/4 cup canned mackerel
1/2 small red onion, chopped finely
1/3 cup Sicilian olives, chopped finely
juice of one lemon
3 tbspns parsley
1/4 cup EVOO
salt
pepper
Mix most ingredients. Add EVOO and season, and put in the fridge for 2 hours. Take out 30 minutes before serving. Slice and toast a baguette, and spoon onto toasted slices. Drizzle with more EVOO and salt and pepper to taste.
Goes well with a 2017 Amarotti Trebbiano, if you can find it.
eta: Hardest thing about the recipe was finding canned mackerel.
|
Thanks. I'm going to a pot luck at Penske's tomorrow and I'll bring this! Oh, one thing though, I'm pretty sure he isn't going to serve 2017 Amarotti Trebbiano. How would it go with box Chianti?
