Swordfish carpaccio with yellow datterini tomatoes and olives
Leonardo Pellacani
Gluten-free
Menù Ingredients
120 g Datterini gialli semisecchi - Semi dried yellow grape tomatoes - XS1X
35 g Olive taggiasche denocciolate - Pitted Taggiasca Olives - XL1
550 g Pesce Spada Affumicato (trancio) - Smoked Swordfish (Piece) - 1X9
to taste Olio extravergine di oliva - Extra Virgin Olive Oil - EKC
to taste Pepe rosa speciale essiccato (Rose pepper special dried) - 1282
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.
