17/04/2026
CABALLA A BECCAFICO CON AJO BLANCO DE CABRA Y SU MIGA 🤌🍽️
Reinterpretación de la tradicional Sardina a Beccafico siciliana, en la que se sustituye la sardina por caballa del Atlántico, de textura firme y sabor profundo.
La caballa va rellena con su miga, una mezcla clásica de pan, uvas pasas y piñones, que conserva el equilibrio entre lo salino del pescado y el dulzor del relleno, como en la receta original.
Acompaña un ajo blanco de leche de cabra, que aporta untuosidad y notas lácticas suaves. Cierra un gel de leche de tigre cítrico, que aporta frescor y acidez al conjunto.
EN
MACKEREL A BECCAFICO WITH GOAT MILK AJO BLANCO AND ITS BREADCRUMB STUFFING 🤌🍽️
A reinterpretation of the traditional Sicilian Sardine a Beccafico, in which sardine is replaced by Atlantic mackerel, with a firm texture and deep flavor.
The mackerel is stuffed with its classic filling of bread, raisins, and pine nuts, preserving the balance between the savory character of the fish and the sweetness of the stuffing, as in the original recipe.
It is accompanied by an ajo blanco made with goat’s milk, bringing creaminess and soft milky notes. A citrusy tiger’s milk gel finishes the dish, adding freshness and acidity to the whole.
