Pasta will smell deliciously from your oven, if you follow the recipe prepared for Delamaris by blogger Jernej Kitchen. He says you can also use the sauce as a filling for lasagne or cannelloni. You can use young spinach instead of mangold, and some other young cheese instead of mozzarella cheese. He advises not to cook too long so that mackerel stays juicy and fresh, and to cook pasta al dente so it doesn’t overcook while baking.
Ingredients
2 tbsp.
olive oil
2
cloves garlic
1
rosemary sprig
400 g
chopped tomatoes
2 x 125 g
Delamaris Provencale Mackerel
1 tsp.
salt
1 tsp.
ground black pepper
70 g
mangold
350 g
boiled pasts
200 g
mozzarella cheese
2 tsp.
bread crumbs
1
oregano sprig
Instructions
Preheat the oven to 220 degree Celsius.
Put a large pan on the stove, heat olive oil and sauté thin slices of two garlic cloves and the thyme sprig, stirring regularly.
Add the chopped tomatoes and simmer for a short while. Now add the Weekend Mackerel and mangold. Season with salt and pepper, stir well and cook for about 2 more minutes. Add the cooked pasta and stir.
Po vrhu pospite komadiće mozzarelle i krušne mrvice. Stavite u pećnicu i pecite 15 minuta na 220 °C, odnosno onoliko dugo da jelo bude hrskavo zapečeno.
Sprinkle with fresh oregano and serve.
Difficulty level
Time
30 min
The recipe contains
PROVENCALE MACKERELwith Tomato Sauce
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