Pappardelle with Mackerel Fillets in Olive Oil

A fresh and healthy meal!

Preparation Method

  1. Cook the pappardelle in boiling water seasoned with salt to taste until al dente. Drain and let cool.
  2. In a pan with boiling water, cook the eggs for 7 minutes. Reserve.
  3. Open the cans of Mackerel and drain the oil, but only the excess. Separate them into flakes.
  4. Wash the tomatoes and cut them in half.
  5. Arrange the cooked pappardelle, the flaked mackerel, the eggs cut in halves and the tomato on 4 plates.
  6. 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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