Aringa with Mushrooms and Cherry Tomatoes

Ingredients

Serves 4: 200 g Aringa Sciocca, button mushrooms, cherry tomatoes, capers, 1 small bunch parsley, extra-virgin olive oil.

Method

Heat a drizzle of oil in a frying pan with half a garlic clove, gently cook the sliced button mushrooms, adding a generous pinch of chopped parsley for the last minute of cooking. Arrange a bed of cooked mushrooms and diced cherry tomatoes on each plate. Place a low-salt herring fillet on top and drizzle a little extra-virgin olive oil over. Garnish with a few capers and parsley leaves.

Recommended wine: Merlot del Veneto

[ * * * ]

Print recipe