RDG
Senior Cook
This is the first recipe I post, and I hope you like it at least the half I like.
Get very fresh swordfish, sliced by machine or, in every way, in slices 3-4 mm thick. I suggest two slices a person.
On every slice, put a level of cream of hartichokes, a level of champignons sliced very thin, and a slice (always by machine) of some smoked cheese. I use "scamorza", sorry, I don't know the corrispondent name in english.
Roll the slice very strictly, an cut in two parts. Put them vertically.
Apart, prepare a sauce with 40% evoo, 30% lemon juice, 30% soya sauce. Mix very hardly, and pour it on the vertical rolls, just 3 minutes before eating.
Good appetite.
Get very fresh swordfish, sliced by machine or, in every way, in slices 3-4 mm thick. I suggest two slices a person.
On every slice, put a level of cream of hartichokes, a level of champignons sliced very thin, and a slice (always by machine) of some smoked cheese. I use "scamorza", sorry, I don't know the corrispondent name in english.
Roll the slice very strictly, an cut in two parts. Put them vertically.
Apart, prepare a sauce with 40% evoo, 30% lemon juice, 30% soya sauce. Mix very hardly, and pour it on the vertical rolls, just 3 minutes before eating.
Good appetite.