18.10.2020

Swordfish, charcoal vegetables and caper powder

 

The swordfish is cooked on the barbecue and then Palermo style breaded, with breadcrumbs, oregano and parsley. It is served on a rectangle of grilled vegetable tartare and Ibleo caper powder. All this, completed at the table, with a smoked sauce based on Lapasand Souchong black tea. Photos by Giuseppe Bornò

Ciccio Sultano
A practical mind