difficulty
Media
preparation
40 Min
cooking
0 Min
servings for
4
products
ingredients
- 1 kg di pesce spada fresco (filetto)
- 2 cucchiai di colatura di alici di Cetara Delfino Battista
- pepe verde
- 1 tazzina di acqua
- 1 cucchiaio di zucchero di canna
- 100 gr. di lamponi freschi
- 100 gr. di ribes freschi
- 1/2 cipolla rossa di Tropea
- Germogli freschi
- 1 lime
products
Preparation
Here are the steps to prepare the raw swordfish with colatura di alici, green apple and red onion in red berry vinegar, as proposed by Alfredo Iannaccone of Zen Food Lab:
Dice the green apple into small cubes and marinate in lime juice.
Blast-chill the fresh swordfish for 48 hours at -24°C, or freeze for at least 96 hours at -18°C. While still very cold, cut into regular small cubes, approximately the same size as the apple pieces.
Prepare the red berry apple vinegar in advance: make an extract of redcurrants and raspberries, deglaze sugar with water at 140°C, add the fresh fruit, allow to break down, pass through a sieve and leave to cool. Combine 2/3 raspberry purée with 1/3 apple cider vinegar.
Marinate the red onion in the vinegar for approximately 2 hours. On each finger food spoon, alternately arrange swordfish, apple and onion. Drizzle with Delfino Battista colatura di alici. Add fresh sprouts and serve.
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
