Sgombro con Scarola e Fagioli

Name: Sgombro con Scarola e Fagioli (Mackerel with Sautéed Escarole and Beans)
Yield: Serves 2
Cuisine: Italian
Ingredients: 60 milliliters (¼ cup) dry white wine; 125 milliliters (½ cup) bean cooking liquid; 1 mackerel (about 600 grams / 1⅓ pounds), filleted and pinbones removed (to yield 2 fillets, approximately 200 grams / 7 ounces each); 2 cloves garlic, unpeeled; 1 large sprig fresh sage; 60 milliliters (¼ cup) olive, grapeseed, or canola oil; Pinch of red pepper flakes; 70 grams (2½ ounces) escarole, cut into 5-centimeter (2-inch) pieces (2 cups); 150 milliliters (⅔ cup) bean cooking liquid, or as needed; 30 milliliters (2 tablespoons) olive oil; All-purpose flour, for dredging; 1 small clove garlic, sliced; Coarse salt and freshly ground black pepper; 125 grams (¾ cup) cooked cannellini beans

Mackerel with Sautéed Escarole and Beans

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

Mackerel is popular in Italian cuisine. In this recipe, the fillets are served on a bed of sautéed escarole with cannellini beans. Liquid reserved from cooking the beans binds a simple sauce.

(See “Filleting a Roundfish” for step-by-step instructions for removing pinbones; “Scoring and Sautéing Fish Fillets”; and “Working with Dried Legumes” for instructions on soaki

Ingredients

Europe
Italy
Main course
Pescatarian
Mediterranean

Ingredients

Method