 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Esca, which means 'bait' is one of Mario Batali's Italian seafood restaurant in NYC. He uses canned mackerel for the bruschetta, but tuna is a fine substitute. Courtesy Mario Batali from The Antipasto Challenge, Food & Wine, October 2000. It might even be good with sardines. The challenge was between Mario Batali and Michael Chiarello, both chefs have different approaches to cooking Italian dishes. Ingredients:
1/4 cup extra virgin olive oil |
2 tablespoons extra virgin olive oil |
1/4 cup red wine vinegar |
1/4 cup shredded fresh basil |
2 garlic cloves, minced |
1 teaspoon crushed red pepper flakes |
1 teaspoon minced rosemary |
salt |
fresh ground black pepper |
2 (19 ounce) cans cannellini beans, drained & rinsed |
2 (6 ounce) cans mackerel in olive oil or 2 (6 ounce) cans tuna in olive oil, drained and broken up into large chunks |
1 small red onion |
italian peasant bread, grilled or toasted |
rosemary sprig, for garnish (optional) |
Directions:
1. In a bowl, combine the olive oil, vinegar, basil, garlic, crushed red pepper and minced rosemary.
2. Season with salt & pepper.
3. In a large bowl, combine the beans with the mackerel or tuna, and tosss gently.
4. Add the dressing and toos again.
5. Mound 1/4 cup of salad on each toast.
6. Garnish with rosemary sprigs and serve.
7. TIP: Don't mix this salad too far in advance, since the acid in the vinegar will discolor the herbs and leaves.
|
|