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Italian Style Mackerel Balls With Salad For #InsalataDay

Radicchio_Patate_Sgombro

Image copyright Simona Cherubini/Simona’s Kitchen

A few years ago I was chatting with a group of bloggers and we were wondering about nutrition and cooking and the future of food blogging, after the whole amount of foodporn we daily see on the web.

A correct daily diet is important for our health, that’s what medics say, but healthy eating is generally considered boring and tasteless.

My opinion was different, healthy eating can be very tasty and creative, easy to be prepared and also gluttony, it’s only a matter of habits!

I thought a lot about that and at the end, I had the idea: celebrating healthy nutrition during a whole day, the #InsalataDay, sharing our recipes on the web, explaining how easy it can be to prepare something healthy and tasty, too.

So, it was decided to start from the 18th of June 2014, the first celebration of Salads and all veggies, combined into one dish with other ingredients, to create an ‘onlyonedish’ recipe!

Summertime is perfect for this purpose, nature gives us a wide variety of veggies and we can easily create a tasty and creative dish!

The first time of #InsalataDay was on 2014 and little by little, we are involving other friends. Everybody can take part to the #InsalataDay, it’s not necessary to own a blog, the main rule for sharing a recipe is to combine vegetables, fruits and other ingredients, such as rice, pasta, legumes, in a dish, take a picture of creation and share it on the social media adding the hashtag #InsalataDay, so that all participants can see other’s creations!

Here you are one of the recipes I shared one year ago:

it’s a red chicory salad, with potatoes, mustard dressing and mackerel balls.

Ingredients for 4 portions:

  • 1 ball red chicory
  • 2 boiled potatoes
  • 1/2 lemon
  • 1 tablespoon mustard
  • olive oil
  • salt

For the meckerel balls (13 balls, more or less):

  • 100 gr bread
  • 125 gr meckerel in oil (90 gr drained)
  • 3-4 leaves chives
  • 1 egg
  • oil for frying
  • flour for spreading balls

Blend bread with egg, a pinch of salt, mackerel and chives.

Place into a bowl, cover and store into fridge for 1 hour at least. it’s better if you leave it for a night long, because this will help you having a solid ‘bread and fish’ mixture! Shaping the little balls will be easier!

Using a teaspoon, shape the balls, spread with flour.

Heat frying oil into a saucepan, and fry them. It’s also important to use a saucepan instead of a skillet: into the saucepan you’ll pour much more oil.

When you pour the balls they’ll be ’embraced’ by hot oil. The frying will be faster and homogeneous.

When balls will be golden, take them off the hot oil and make them drain on a paper. In the meanwhile prepare the salad: clean chicory, cut into thin slices. Place into a bowl, cut potatoes into cubes and add to chicory.

Quickly mix olive oil, mustard, juice of half-lemon and salt, and pour the emulsion on the salad. Place the mackerel balls on the top of the salad!

So, our virtual meeting will be on 18th June 2017, we’ll be happy to see your recipes and we’ll be happy to share ours! Stay Tuned!


This guest post was written by Simona Cherubini of Simona’s Kitchen. A talented food blogger who hails from Tuscany in Italy. She says, “The recipes I choose gradually, represent a bit ‘my philosophy, the’ Taste Aware ‘, which is that of slow living, for those who prefer to live intensely rather than fast, simple recipes and flavors not too elaborate, organic and natural products , talk about a book, a movie or song.” Simona also shares her work on her Facebook page which you can find here.

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