4 bread slices
4 egg yolks
4 spoons grated parmigiano cheese;
1/2 oil preserved mackerel;
30 gr. Pantelleria Capers
4 black olives pitted.
How to make Bruschetta ai capperi di Pantelleria:
Mince finely the mackerel and the capers de-salted. Put the yolks in a bowl, with the prepared minced, the parmesan and mix well. Grind the black olives. Spread the bread slices with the cream so prepared and distribute over it the pieces of olives. Put the slices in the oven at 220°C for 8 minutes and serv the bruschettas hot.
Regional recipe from Sicily.