Pieces of swordfish with squid ink, shrimps, Soleggiati Sun Blushed Tomatoes and grilled artichokes
Shell the shrimps and wash them carefully under running water.Coat the fillets of swordfish in the semola.Heat some extra virgin olive oil in a pan.Add the...
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Ingredients
- 120 g Olio extravergine di oliva - Extra-Virgin Olive Oil - EK5
- 30 Soleggiati - TX1
- 6 Carciofi alla griglia - Grilled artichokes - TO1
- 60 ml Ènerodiseppia - WBQX
- Fumetto di Pesce - Fish Stock - BP0
- 900 g pieces of swordfish
- 18 fresh shrimps
- 60 g squid ink
- chopped bran
- Parsley
- 12 g shallot
- salt
- pepper
- one clove of garlic
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