Ricetta di Giovanni Cifarelli
Ingredienti:
Procedimento:
Tagliare a fette il pesce spada, aromatizzarlo con erbette e mettere da parte.
Tagliare le carote a fette sottili e condirle con olio extravergine, sale, pepe e succo di limone.
Tagliare la puccia in due parti ed infornare. Completarla con pesto di basilico, il pesce spada precedentemente tagliato e scottato in padella, i pomodori, le fave, le carote e un filo d’olio extravergine.
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