Aringa with Mushrooms and Cherry Tomatoes
[ Other fish ]
Serves 4: 200 g Aringa Sciocca, button mushrooms, cherry tomatoes, capers, 1 small bunch parsley, extra-virgin olive oil.
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
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