PesceSpada in Umido

Swordfish with sauce….


  • Black olive

  • Anchofish

  • Cappers(smal size and large size)

  • White Wine

  • Grated Bread

  • Salt

  • Pepper

  • Garlic

  • Cheese ground.

Cut the garlic, black olives and anchovy and cappers(both) fillets and bring them to brown in a skillet, cook reached, add the prawns cook fouls, and finally add the white wine, preferably dry

When cooked, put them in a pan that you previously passed the sides with a bit of butter.

Add the swordfish to the pan you’ve been in ground together with garlic bread and cheese ground

You put in the oven for about 20 minutes (200 degrees) and at the end of cooking you can taste a delicious fish, accompanied with a good Pinot Grigio.

picts by FotoMaskaGrafia


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