- 50 g pitted olives
- 30 g desalted capers
- 4 dried cherry tomatoes
- 3 courgettes
- extra virgin olive oil
- 6 slices of homemade bread
- 30 g mackerel in oil
To prepare croutons with «alberello» courgettes and mackerel in oil, chopped 50 g of pitted olives, the zest of 1/2 lemon, 30 g of desalted capers and 4 dried tomatoes.
Warm up the grid. Cut 3-4 courgettes not too large into oblique slices about 5 mm thick, collect them in a bowl and season with 3 tablespoons of oil. Then place the slices on the hot grill and cook for about 2-3 minutes per side.
Remove the courgettes and roasted on the plate 6 slices of bread.
Season croutons with courgettes, chopped with olives, 30 g of mackerel in oil each and mint leaves.