Introducing a simple recipe for "mackerel can aqua pazza". By using mackerel cans, the stew time can be greatly shortened, and there is no need to worry about burning.

Simple but authentic "mackerel can aqua pazza"

Acqua pazza, which is time-consuming to make from scratch, is very easy to use with mackerel cans. Introducing the recipe for "Mackerel Can Aqua Pazza".

Material ( For 2 people )
Canned mackerel boiled in water	1 can (190g)
Mini Tomato	Nine
Bunashimeji	1/2 bag
Olive salted	20g (0.71oz)
basil	10g (0.35oz)
Garlic	1 piece
Salt and pepper	a little
Olive oil	2 tablespoons

A mackerel can that is convenient to keep at home. Acqua pazza, which is time-consuming to make from scratch, is very easy to use with mackerel cans. Introducing the recipe for "Mackerel Can Aqua Pazza".

Mackerel can aqua pazza

material

Canned mackerel boiled in water 1 can (190g (6.7oz))
9 mini tomatoes 1/2 bag of Bunashimeji Olive salted (for those who like green or black) 20g (0.71oz)
Basil 10g (0.35oz)
Garlic (tube is OK) 1 sprinkle salt and pepper a little 2 tablespoons olive oil

How to make

1. Wash the cherry tomatoes and basil, and remove the stones from the mushrooms and loosen them.

2. Put olive oil and chopped garlic in a frying pan and heat it. When the aroma comes out, fry the cherry tomatoes and shimeji mushrooms for about one and a half minutes.

3. Add mackerel cans and olives for each soup and simmer on medium heat for about 5 minutes.

4. Add basil to finish and season with salt and pepper to finish.

What is the taste of mackerel canned aqua pazza?

The lumpy mackerel flesh loosens in the mouth and spreads the richness and sweetness of the fat. Excellent compatibility with juicy cherry tomatoes and salty olives. The refreshing flavor of basil refreshes the aftertaste. It is delicious even if you soak the soup with plenty of umami in a baguette and eat it.

By using mackerel cans, the stew time can be greatly shortened, and there is no need to worry about burning. You can easily try fashionable dishes!