Another Fresh Catch from Puglia

CASTELLO TUDISCO SWORDFISH CARPACCIO
Serves 4

At Castello Tudisco, swordfish carpaccio is popular with our friends and family; it's fun and easy to prepare.

Ingredients:

• 1 lb (.88 lb) of swordfish, cut into very thin slices (ask your butcher to slice the fish if necessary)
• 3 Lemons
• 1.5 ounces pine nuts
• 1 tablespoon marjoram (or oregano)
• 1 Rosemary Sprig
• 1 Tablespoon of salted capers
• BéVoo as needed
• Salt and pepper

Preparation:

Put in a bowl in layers. Begin with sliced swordfish, add a dash of salt, pour some lemon juice, BéVoo, and so on until you layer all fish slices. Marinate a few hours.

Prepare the sauce whipping the aromatic herbs, capers, pine nuts, half cup of olive oil and lemon juice.
Drain the fish from the marinade, dry compressing it between two sheets of kitchen paper, arrange on a serving dish and pour the sauce on top. If you like, you can also drizzle a bit of Castello Tudisco Ioo Peperoncino on the swordfish carpaccio.

For more information, log onto: wwww.castellotudisco.com