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SWORDFISH CARPACCIO WITH VEGETABLE RIBBONS

At Carnival everything should be fried… or so they say. But this year, we decided to be the good guys and since we just came from an event where we talked about extra virgin olive oil (which is a serious thing), we used it to flavour a delicious and colourful carpaccio with swordfish. Heaps of healthy vegetables and a fresh vinaigrette, and the dish is ready.

Swordfish Carpaccio With Vegetable Ribbons
Ingredients for 4 people
260g smoked swordfish
2 medium zucchini
2 orange carrots
2 purple carrots
1 blood orange
Caletra Leccio del Corno extra virgin olive oil
salt
freshly ground black pepper

Method
Wash the zucchini and trim off the ends. Peel the carrots. Use a vegetable peeler (or spiralator) to make vegetable ribbons. Place the swordfish on serving plates. Juice the orange and sieve the juice. Add salt and black pepper to the juice and whisk in the extra virgin olive oil to get a homogeneous emulsion. Dress the swordfish and vegetables with the emulsion and serve immediately accompanied by croutons of bread spread with a bit of salted butter.

Recipe and photos Sara Milletti

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