carpaccio di pesce spada- swordfish carpaccio

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Whilst travelling I make a point of following my nose rather than using a guidebook, and I made no exception in Tropea, Calabria. It also helps talking to locals for any recommendations on local places to eat. My curiosity was rewarded when a restaurant called ‘Le Volpi E L’uva’ was recommended to me. The food was as it should be was simple and fresh, and the menu boasted a short and sweet list of local seafood dishes.  Notable was the tuna carpaccio that I enjoyed for first course with a glass of regional white whine.  In typical Italian style, I arrived at this restaurant at 10pm with my friend Silvana and the owner Gaetano Muscia was only to happy to seat us and talk  through the menu. It was such a lovely experience as it is a small restaurant which leads to having conversation with locals. As we were one of the last patrons to leave the limoncello and amaro came out, as we chatted with Gaetona and his lovely co-worker Caterina. 
This recipe is so simple and easy to prepare, all you need is a good fish monger to provide you with the freshest swordfish. Also, ask them to slice it paper thin for you! The flavours are delicate and reminiscent of a hot summers day- prefect for the heat wave in Australia now!
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What you need (serves two):
100g thinly sliced swordfish
A handful of rocket leaves
Two cherry tomatoes quartered
A sprinkling of pine nuts
A lemon
Extra virgin olive oil
Cracked black pepper

How to make:
Wash and place the dried rocket leaves on a serving platter, place the sword fish on top. Place the pine nuts and cut tomatoes on top. Drizzle with olive oil and lemon juice, top with cracked black pepper. Serve with slices of lemon.
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Le Volpi E L’Uva
Via Garibaldi 11
Tropea 89861, Italia
PH: 096361900
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