Recipe by Manami
"Esca, which means 'bait' is one of Mario Batali's Italian seafood restaurant in NYC. He uses canned mackerel for the bruschetta, but tuna is a fine substitute." Courtesy Mario Batali from The Antipasto Challenge, Food & Wine, October 2000. It might even be good with sardines. The challenge was between Mario Batali and Michael Chiarello, both chefs have different approaches to cooking Italian dishes.
Top Review by jennifer in new jersey
delicious. made a meal out of this by itself with a cup of homemade broth soup on the side. used tuna as i had no mackerel. very easy to put together and i will make this again. thanks!
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1⁄4 cup red wine vinegar
- 1⁄4 cup shredded fresh basil
- 2 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced rosemary
- fresh ground black pepper
- 2 (19 ounce) cans cannellini beans, drained & rinsed
- 2 (6 ounce) cans mackerel in olive oil or 2 (6 ounce) cans tuna in olive oil, drained and broken up into large chunks
- 1 small red onion
- italian peasant bread, grilled or toasted
- rosemary sprig, for garnish (optional)
Directions See How It's Made
- In a bowl, combine the olive oil, vinegar, basil, garlic, crushed red pepper and minced rosemary.
- Season with salt & pepper.
- In a large bowl, combine the beans with the mackerel or tuna, and tosss gently.
- Add the dressing and toos again.
- Mound 1/4 cup of salad on each toast.
- Garnish with rosemary sprigs and serve.
- TIP: Don't mix this salad too far in advance, since the acid in the vinegar will discolor the herbs and leaves.