But who said that only the chicken or rabbit can be cooked in this way ?
Together with Luigi and Giuliano by” Capo D’ Anzio ” in Rome,
We concerted this recipe as soon as I arrived to home I wanted to try it …!
And now … LIGHT THE FIRES !
INGREDIENTS:
- A swordfish head
- A handful of cherry tomatoes
- A handful of pitted black olives
- A clove of garlic
- A sprig of rosemary
- A teaspoon of balsamic vinegar
- Extra virgin olive oil to taste
- Salt to taste
- A splash of white wine
WEAR THE APRON , WASH YOUR HANDS , BEGIN !
- In a pan put the oil , a clove of crushed garlic and a sprig of rosemary,
When the oil will be hot , remove the garlic, rosemary and put cherry tomatoes
- At this point add the swordfish,
salt ,spray it with dry white wine , as soon evaporated put a teaspoon of balsamic vinegar.
- Bring in cooking , adding black olives .
Et voila … a really delicate fish dish !
