Mackerel Cacciatora

Method

1. Wash and cut the Romanesco broccoli into small florets, discarding the tough outer leaves and stems.
2. Boil the broccoli in salted boiling water without a lid until tender, then drain.
3. Dress the hot broccoli with a drizzle of extra virgin olive oil and a pinch of salt.
4. Clean the mackerel: if whole, remove guts and gills; then fillet by cutting along the back and separating the fillets from the central bone.
5. Remove the belly bones and pin bones using tweezers or by trimming the central part of the fillet.
6. In a large pan, heat a generous amount of extra virgin olive oil and add the garlic cloves (with skin if you plan to eat the next day).
7. Place the mackerel fillets skin-side down in the pan.
8. Add the Taggiasca olives, desalted capers, dried chili, halved Piennolo tomatoes, and a sprig of rosemary.
9. Cook over medium heat, occasionally shaking the pan, until the fish is cooked and the skin is crispy.
10. Add a splash of white wine vinegar and increase the heat to high, allowing the vinegar to evaporate.
11. Crush the tomatoes with a fork to release their juices and create a sauce.
12. Toast a piece of bread in the pan to absorb the flavors.
13. Serve the mackerel with the sauce and the dressed broccoli on the side.
14. Enjoy with a glass of chilled red wine, as suggested by the chef.