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It's easy to say mackerel! Pasta

When I feel like something, at least the day before beginning to think and study how to prepare it. In this case ... delivery was a bit 'longer.

It all started a week ago when I was invited by the DIY eZine Handcrafted to prepare a first guided by the spring. They could not

ask for anything more beautiful. Apart from the pleasure to publish the recipe, albeit on a web magazine which also has to do with the little kitchen, I love the spring, especially the surprise continues to reserve, in step bike somewhere e.. .. I see that where before it was barren now check the green. Green everywhere, here's how I see the spring green rebirth, nature green, bright green, intense, dark, delicate ...

often associated with spring bloom, for me it is green, the symbol of this season.

The dish that I prepared for the magazine (and I will propose soon) is based directly on the chromaticity and flavors of green. The preparation cost me (or rather It cost my wife, I enjoy crazy) one afternoon to stock up on all spring vegetables in my shops and banquet favorite spinach, agretti, parsley, wild garlic.

The preparation of this dish I went on to discover the bulgur: I had read several times to break this grain, but I had never tried before: really very good, in fact it rebuilt immediately, this time as an accompaniment. Unfortunately, I adore, because as my wife hates: when people say that opposites who meet;)

With all the green still colored and scented the fridge, yesterday I decided to do it again: this time, however, the vegetables are served as a stage for raise attention to a fish, unfairly snubbed, poor but very good for me: mackerel.
good and very healthy, relatively rich in fatty acids and calories, although rich in protein.

is not usually appreciated for its intense flavor, but just an accompaniment aromatic, as in the cones that I made with oregano, bay leaves, capers, white wine and horseradish to make it more enjoyable.

And then with this concentrated plant ... really nice the possibility of approaching the fish in many different flavors in the same pot.

Overall a pretty great start charging for the spring spinach and agretti, a burst minerals and antioxidants. The agretti then produce a beneficial diuretic and purifying it is combined with the garlic macaque: just what you need to clean up the excesses of the last days of carnival;)

The black radish is another pleasant discovery What can I investigate as soon as possible ... tonight? Aromatic Mackerel

nest agretti marinated with cream of spinach and bulgur

Ingredients
For two people

• 2 mackerel
• 1 tablespoon salted capers
• 2 slices of black radish leaves 2
• Then
• 2 sprigs fresh oregano
• 1 / 2 cup dry white wine 1 bunch

• of agretti
• 1 organic lemon 1 / 2 teaspoon balsamic vinegar
• a pinch of salt 2 tablespoons extra virgin olive oil

• 80 gr bulgur
• 160 grams of salt water
• 1 sprig of parsley
• a wild garlic leaf
• 1 / 2 tablespoon extra virgin olive oil

• 1 bunch of spinach
• 75 gr
• yogurt 1 / 2 tablespoon mild olive oil (optional)
• 1 / 2 teaspoon anise seeds
• salt

Preparation

Starting from the fish: Turn the oven to 190 ° C, cleaned and gutted fish. Prepare
cones with the inside of parchment paper and aluminum exterior. Put each in a clear bag with a little 'of capers in warm water, a bay leaf, a sprig of oregano, a slice of radish, cut into giulienne.
Bake for about 20 minutes. Meanwhile, wash the

agretti and bring them together in bunches tied with a rubber band, and boil a few minutes in salted water until tender. Drain and plunge into ice water, then add salt and put them to marinate with lemon juice, olive oil and balsamic vinegar. In

Meanwhile should also be prepared mackerel: open cones and let them cool completely.

Switch to cream spinach: after washing, have a fast blanched in salted water (you need 15 seconds). Drain and immediately plunge into ice water.
squeeze and shake it with the yogurt, olive oil and crushed anise seeds with salt. Then adjusted with a little cooking water to reach a density quite liquid. Finally

Prepare bulgur, diving in salt water when it boils. Continue cooking for 10-15 minutes down to a minimum and incoperchiando. Then let stand another 10 minutes covered.
At this point, season with chopped parsley ed aglio orsino, olio evo e buccia di limone grattuggiata.
Se volete provare, ho visto in giro che qualcuno prima di lessarlo fa una veloce tostatura dei grani.

A questo punto impiattate: io ho versato la crema sul fondo ed usato un coppa pasta per formare un anello con gli agretti. Ho poi  riempito l'anello con il bulgur e su questo ho deposto lo sgombro.
Per non farmi mancare niente, da parte ho messo un po' di yogurt avanzato con dei capperi, ed un po' di rafano nero a giulienne.