Nutrition per serving
- Calories: 334 17%
- Fat: 17.3 g 25%
- Saturated : 3.9g 20%
- Carbohydrates: 1.1g 1%
- Protein : 22.1g 44%
- Carbohydrate: 21.2 g 8%
- 500 g dry flat noodles
- 2 cloves of garlic
- 1 fresh red pepper
- 1/2 bunch of fresh parsley, (15 g)
- olive oil
- 1 tbsp baby capers
- 4 x 40 g herring fillets, with skin, scales, needles, from sustainable sources
- 1 handful of ripe cherry tomatoes, on the vine
- 1 lemon
- 1 knob unsalted butter, optional
- extra virgin olive oil
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Ingredients
Directions
- According to the packaging instructions, cook the flat noodles in a pot of boiling brine.
- Peel and slice the garlic into thin slices, then cut the pepper into thin slices. pick and chop the parsley leaves, then finely cut the stems.
- Place a large frying pan on high heat and add a few mouthfuls of good olive oil. once heated, add the garlic, Pepper, capers and parsley stems. cook for a few minutes, or until you just start to color.
- Cut the herring into 2 cm long strips and cook in a pot for 2 minutes. they'll start breaking up, but don't worry. cut the tomatoes into quarters and add the lemon juice.
- Use pliers to place the cooked flat noodles directly into the frying pan, bringing a little boiling water. add the butter (if used) and put everything in the pan.
- Try it, seasoned with sea salt and black pepper, adding most of the parsley leaves and a large slice of extra virgin olive oil. mix again – with tongs if you need – and transfer to a large plate.
- Sprinkle the remaining parsley leaves in the center of the table and beat them so that everyone can just tuck them in.
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