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Swordfish carpaccio with green and pink pepper sauce.

Swordfish carpaccio is a dish that can be served either as an appetiser or as a main course, but we would like to recommend it even if you want to prepare a buffet style standing dinner, a kind of “apericena” mingling with friends. Tasty, easy to eat and beautiful in appearance, when accompanied by a good Italian white wine, this dish will bring out the most of your evening.


Ingredients for 4 people:



To prepare the swordfish carpaccio with green and pink pepper begin by slicing the swordfish with a thickness of about 3-4 mm and arrange the slices in a baking dish.

Then to prepare the marinade: Pour the milk and the extra virgin olive oil in a bowl, add the green pepper, pink pepper and salt. Whisk the mixture well.

Pour the marinade into the pan where you have placed the slices of swordfish and cover with cling film. Marinate the carpaccio in the refrigerator for at least 4 hours. When the time is up, remove the carpaccio of swordfish from the fridge and remove the slices one by one, letting some of the marinate drain, and place in a baking dish.

Bake at 180 degrees for no more than 5 minutes so that the fish releases the marinade absorbed. Let the swordfish with green and pink pepper cool a little before serving. Serve to your guests accompanied with a bottle of white wine from Friuli.

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