Pappardelle with Mackerel Fillets in Olive Oil
A fresh and healthy meal!
Ingredients
-
400g pappardelle pasta
-
4 boiled eggs
-
4 small tomatoes
-
100g of goat cheese
-
rosemary to taste
Preparation Method
- Cook the pappardelle in boiling water seasoned with salt to taste until al dente. Drain and let cool.
- In a pan with boiling water, cook the eggs for 7 minutes. Reserve.
- Open the cans of Mackerel and drain the oil, but only the excess. Separate them into flakes.
- Wash the tomatoes and cut them in half.
- Arrange the cooked pappardelle, the flaked mackerel, the eggs cut in halves and the tomato on 4 plates.
- Season everything with a drizzle of olive oil and black pepper to taste. Decorate the dishes with a sprig of rosemary.
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