The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
Figs and maraschino Creme Caramel
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Spaghetti with clams and chanterelles mushrooms
Spaghetti with clams and chanterelles mushrooms
Pizza with ‘nduja cream
Pizza with ‘nduja cream
Pizza with pineapple and ‘nduja cream
Pizza with pineapple and ‘nduja cream
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The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
Figs and maraschino Creme Caramel
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Spaghetti with clams and chanterelles mushrooms
Spaghetti with clams and chanterelles mushrooms
Pizza with ‘nduja cream
Pizza with ‘nduja cream
Pizza with pineapple and ‘nduja cream
Pizza with pineapple and ‘nduja cream

Swordfish carpaccio with yellow tomatoes, mixed salad and bread chips

Swordfish carpaccio with yellow tomatoes, mixed salad and bread chips
Ingredients for 4 portions
  1. 320g smoked swordfish
  2. 120g Yellow Mid-Dried Cherry Tomatoes in Sunflower Oil
  3. q.s. mixed salad
  4. 16 chips of bread
  5. q.s. Extra-Virgin Olive Oil
Method

  • Cut the bread in a slicer and leave it for a few hours in a warm area of the kitchen.

  • Place the mixed salad on a plate and lay down on it the slices of swordfish.

  • Garnish with yellow cherry tomatoes, bread, oil and decorate with ruby glaze. Serve.

Products in this recipe
Yellow Mid-Dried Cherry Tomatoes in Sunflower Oil

Yellow Mid-Dried Cherry Tomatoes in Sunflower Oil
Extra-Virgin Olive Oil

Extra-Virgin Olive Oil