Caponata of Mackerel

Boil the cleaned cauliflower until tender but still firm enough to cut without falling apart. Drain carefully and let it cool, so it doesn't dilute the dressing and maintains a recognizable texture in the salad.

Cut the boiled cauliflower into small pieces, escarole Curry and lettuce. Reduce the mixed pickles and papayas equally, so each bite maintains a balance of crunch, tenderness, and acidity.

Combine the anchovies, chopped vegetables, capers, and Gaeta black olives in a large salad bowl. Season with a little salt, peppercorns, extra virgin olive oil, and white wine vinegar, then toss vigorously to distribute the dressing evenly.

Place the freselle in a bowl and sprinkle them with white wine and 1 dl of white wine vinegar. Let them soak until they're soft on the outside but still manageable, without completely losing their structure.

Crumble the softened freselle directly into the salad bowl, forming pieces that are not too small. Mix carefully to incorporate the bread into the dressing and vegetables, avoiding overworking. the mixture until it becomes uniform or pasty.

Level the surface of the preparation in the salad bowl with the back of a tablespoonLevel without pressing too hard: the mixture It should be tidy, but maintain the distinction between the bread, the vegetables and the pickled items.

Place the cooked mackerel on top, then drizzle with extra virgin olive oil and lemon juice. Spread the dressing without breaking the fish, so the flesh stays intact and the final result is fresh and aromatic.