This combination of sgombro (mackerel), mozzarella, sun dried tomatoes, and caper leaves comes to us from panini master Alessandro Frassica. He first created it at Bread & Salt Bakery in Jersey City, while he was in town for our Wild Fish panini party.
Fish + cheese is a thing. Testa’s wild caught Sicilian sgombro has a mild, buttery taste. It pairs beautifully with the sweetness of mozzarella. This combo provides the perfect backdrop for the punchy sun dried tomatoes and caper leaves. Trust Alessandro. He’s an award-winning panino maker.
Ingredients
YEILD: 2 bruschette
TIME: 15 minutes
- Crusty bread, 2 slices
- Sgombro sott’olio, 1 jar (290g / 10.22 oz)
- Mozzarella, 170g / 6 oz, at room temperature
- Sun dried tomatoes, 2 slices, diced
- Caper leaves, 4-6, cut into strips
- Fresh basil or parsley, to garnish (optional)
Preparation
- Toast the bread for 1-2 minutes and place on a plate.
- Open the jar of sgombro and tilt some of their olive oil onto a spoon. Drizzle over the bread.
- Tear the mozzarella into shaggy pieces and place on top of the oil-drizzled bread. Alternatively, you could cut the mozzarella into slices while it’s still firm from the refrigerator.
- Remove the sgombro from the jar and place it on top of the mozzarella in chunks.
- Dot the fish with the chopped sun dried tomatoes and sliced caper leaves. Drizzle a bit of sun-dried tomato oil and/or caper leaf oil over the top and serve.
PS: don’t limit yourself to the bruschetta format. Try this combo on a panino or even a pizza!
