Easy and delicious "mackerel can Peperoncino style" recipe
A recipe for a simple side dish "mackerel can Peperoncino style" using boiled mackerel cans. The cabbage, which has been heated to bring out its sweetness, and the rich mackerel go well together.
Material ( For 2 people )
Mackerel boiled can 1 can (150g)
cabbage 1/4 piece
Bunashimeji 1 bag
Olive oil 2 tsp
Garlic tube About 2 cm
salt 1/2 teaspoon
pepper a little
Eagle talon Appropriate amount
Mackerel can Peperoncino style

A mackerel can that is convenient to keep at home. This time, I will introduce a recipe for a simple side dish "mackerel can Peperoncino style" using boiled mackerel cans.

Mackerel can Peperoncino style

material

1 can of mackerel boiled (150g (5.29oz))
1/4 cabbage 1 bag of beech mushrooms 2 teaspoons of olive oil
Garlic tube about 2 cm
1/2 teaspoon salt
Pepper A little hawk's claw Appropriate amount

How to make

Cut the cabbage into pieces that are easy to eat. Bunashimeji mushrooms are removed and loosened. Drain the mackerel can.

Heat olive oil, garlic, and sliced hawk claws in a frying pan, and fry the cabbage and mushrooms.

Mackerel can Peperoncino style

When the cabbage becomes tender, add mackerel and fry while loosening. Add salt and pepper to taste and you're done.

Mackerel can Peperoncino style

Mackerel can Peperoncino-style taste?

The cabbage, which has been heated to bring out its sweetness, and the rich mackerel go well together. The scent of garlic that gently slips through your nose and the moderate spiciness are irresistible. Satisfactory taste with simple seasoning.

Mackerel can Peperoncino style

A dish that can be made quickly with the ingredients at home. It is perfect not only as a main dish on the table, but also as a companion to beer and wine.