| |
|
|
- Smoked Swordfish with Radicchio
- (Pesca Spada Affumicato con Radicchio)
-
|
-
- Ingredients:
-
For the Sauce:
7 oz (200 grams) fennel bulbs (boiled, drained and chopped)
5 oz (150 grams) mascarpone cheese
2 fl oz (50 ml) extra virgin olive oil
1 egg yolk
1 teaspoon white wine vinegar
1 tablespoon balsamic vinegar
Salt and pepper
For the Swordfish:
2 Treviso radicchio
12 smoked swordfish slices
5 oz (150 grams) celery, cut into thin strips
Directions:
Prepare the Sauce:
Place the fennel, egg yolk, mascarpone cheese, and olive oil in a food processor and process to a smooth, thick puree.
Add 1 tablespoon warm water, white wine vinegar and balsamic vinegar.
Season with salt and pepper and process briefly again.
Prepare the Swordfish:
Arrange the radicchio leaves on a serving dish in the shape of a wreath.
Place the slices of swordfish in the middle and the celery strips all around.
Spoon a little vinegar sauce on top and serve. Serves 6.
That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|