I?ll propose this recipe different but
pleasant, light appetizers, fresh and
absolutely balanced.
The fresh swordfish, found in
My fish of trust here
Rome’s Piazza Luigi Diodati …
if you were to go by the parties of non north Rome
miss the chance to visit the fish market “Capo D’Anzio”
You will be impressed by the freshness of the fish.
Well I said, swordfish combines well
with the sweetness of the pumpkin, the contrast with the arugula
and balsamic vinegar complement galssa
the plate.
Lovers swordfish ??
Let’s go to the kitchen to prepare this goodness!

Recommended wine:

Melissa Bianco Doc,
a white Calabrian
dry, delicate and harmonious.

And now … LIGHT THE FIRES!

INGREDIENTS:

2 slices of swordfish

-3 Slices of pumpkin

-Half Fresh onion of Tropea

-1spicchio Garlic

-1 Bunch of rocket

-Glassa All ‘balsamic vinegar of Modena

-Oil Ages qb

-salt

PUT ON THE APRON, WASH YOUR HANDS, BEGIN!

Prepare the pumpkin cream:
after having cut it into cubes,
put it in a pan where you
did braise the onion with a little oil,
salt and cook.
Once cooked mix it with the blender and
put it on the bottom of the dish.
In a pan, cook the swordfish with a
clove of garlic and a little olive oil, salt and
at the end of cooking sprinkle with chopped fresh parsley.
You can now dial the dish:
as base will put the pumpkin cream, lying swordfish steak,
a few drops of balsamic vinegar glaze,
completed with arugula and a drizzle of olive oil.

Et voila … a dish to try!