Strascinati with Mackerel, Raisins, and Capers: The Recipe by Chef Giuseppe Vivo

Strascinati with mackerel, raisins, and capers is a typical recipe from the Puglian tradition. Originating from simple, rustic cuisine, it has been reinterpreted in a gourmet style by Chef Giuseppe Vivo of the Antica Cucina 1983 Restaurant in Barletta, transforming a humble dish into a true culinary masterpiece. This recipe highlights high-quality ingredients such as fresh mackerel, raisins, and homemade breadcrumbs, making it perfect for those seeking a refined and authentic dish.

Ingredients for Strascinati with Mackerel, Raisins, and Capers

To prepare this delicious recipe for 4 people, you will need:

• 250g of strascinati: made with Farine Naturali èViva (30% Forte 320 | Type “0” wheat flour with wheat germ, 70% Proteica 14 | Remilled durum wheat semolina with live wheat germ)
• 4 red cherry tomatoes: peeled, cut into wedges, and coated with breadcrumbs
• Organic Extra Virgin Olive Oil: mono-varietal Peranzana OLIO PIANO
• 1 garlic clove: crushed
• 24 pieces of raisins
• 200g of fresh mackerel fillets, cleaned
• Breadcrumbs from stale bread: made with Farine Naturali èViva (50% Forte 320 | Type “0” wheat flour with live wheat germ, 50% Proteica 14 | Remilled durum wheat semolina with live wheat germ)
• Caper powder
• Lemon zest

These ingredients are simple yet carefully selected and represent the heart of Puglian tradition.

Steps to Prepare Strascinati with Mackerel, Raisins, and Capers

Step 1: Preparing the Fish and Raisins

1. In a pan, pour a drizzle of Organic Extra Virgin Olive Oil from mono-varietal Peranzana.
2. Heat gently, then add the crushed garlic. Once golden, remove the garlic.
3. Add the mackerel fillets cut into pieces and the raisins. Raise the heat slightly and cook for 3-4 minutes. Once golden, set aside.

Step 2: Cooking the Tomatoes and Breadcrumbs

1. In the same pan, fry the red cherry tomatoes with a little oil until golden. Remove them from the pan and keep them warm.
2. In the same oil, fry the breadcrumbs with the caper powder until crispy. Set aside.

Step 3: Assembling the Dish

1. Cook the strascinati in plenty of salted water, following the package instructions.
2. Drain them al dente and transfer them to the pan where the fish was cooked. Toss the pasta over low heat to allow the flavors to blend.
3. Plate the pasta, add the fried cherry tomatoes, and sprinkle with the caper-infused breadcrumbs for a crunchy touch.
4. Finish with a grating of lemon zest.

Tips for Perfectly Executing the Recipe

Choosing Quality Ingredients

To fully enhance this recipe, selecting high-quality ingredients is crucial. The mackerel should be fresh, while the raisins add a sweet touch that contrasts with the salty capers.

Using high-quality flour for the strascinati and homemade breadcrumbs ensures a unique texture that elevates every bite. Don’t overlook the importance of extra virgin olive oil either; the Peranzana variety used in this recipe is among the finest, imparting a fruity and rounded flavor to the dishes.

The Puglian Tradition Reinterpreted in a Gourmet Style

This recipe represents the perfect balance between tradition and innovation. Thanks to Chef Giuseppe Vivo’s experience and the use of local, high-quality ingredients, dishes like strascinati with mackerel, raisins, and capers become refined culinary experiences while maintaining the connection to the rustic cuisine from which they originate.

The Antica Cucina 1983 restaurant in Barletta is a perfect example of how Puglian tradition can be reinterpreted without losing its authenticity. Chef Giuseppe Vivo, with his creativity, elevates the simplicity of everyday ingredients, making them the stars of sophisticated and flavorful dishes.

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