Swordfish carpaccio with yellow datterini tomatoes and olives
Leonardo Pellacani
Gluten-free
Menù Ingredients
q.s. Pine nuts
q.s. Fresh parsley
q.s. Mixed leaf salad
150 g carrots
Serve 6:
Place the mixed salad leafs on the bottom of the plate, on top of it add the thinly sliced swordfish.the yellow datterini tomatoes, taggiasca olives ,pine nuts and picnk peppercorn. Garnish with strips of carrots and a sprig of parsley. Finish with a drizzle of extra virgin oil and serve.
