A delicious swordfish carpaccio combined with courgette linguine, both marinated with a nutraceutical emulsion of lemon and medium fruity Organic evo oil, flavoured with parsley, mint, garlic, thyme and marjoram. Swordfish is one of the favourite ingredients of those who love low-calorie menus, in fact it's rich in protein, has few fatty acids and contains Omega-3 which plays a fundamental role in combating ageing, while raw courgettes, as well as being rich in mineral salts such as potassium, phosphorus, sodium and calcium, also contain C and A vitamins; a fresh, nutritious and tasty dish, perfect for hot summer days.
thoroughly wash the courgettes and dry them with kitchen paper towels, remove the ends and cut them with a spiral slicer so as to obtain a shape similar to that of linguine. Thoroughly wash the lemons, dry, grate the peel, press the juice and filter into a cup. Prepare a chopped mixture of garlic, parsley, thyme, marjoram and mint to which you can add eight tablespoons of lemon juice, part of the grated peel, six tablespoons of evo oil and emulsify; add the pepper just worked in a mortar, mix and leave to flavour. If the swordfish has not already been chilled, keep it cut into carpaccio in the freezer for at least twenty-four hours and leave it to thaw in the fridge for half a day; season the slices in an oven dish with part of the emulsion, cover with cling film and leave to marinate in the fridge for two or three hours. In the same way, season the courgette linguine in a bowl and leave to marinate for the same length of time. Serve the carpaccio and courgettes with a few grains of pink and green pepper, a pinch of pink salt, grated lemon peel and a few drops of evo oil.
gr. 600 of thinly sliced swordfish
n. 04 medium green courgettes
n. 02 organic lemons
as needed Hawaiian red salt, garlic, parsley, mint, thyme, marjoram, pink and green pepper
n. 6 tablespoons of medium fruity organic EVO oil Cru Ruxià by the farm Sommariva.