lunedì 31 marzo 2014

Roulade of swordfish with asparagus

Ingredients - Serve 4 people:

  • 8 slices of sworfish thinly cut (5 mm)
  • 32 asparagus ends steamed or boiled
  • 1/2 glass white wine
  • a bunch of parsley
  • 2 spoons of unsalted capers
  • 50 gr of grated sheep’s cheese
  • 8 blades of chive

In a blender put parsley, capers, sheep’s cheese, salt and pepper.
Lay the slices of swordfish, add the mixture, lay 4 asparagus on each slice so that you can see the end of them, roll the roulade and make a knot with the chive.
In a buttered ovenproof dish, put the roulades, add oil and white wine .
Bake in a 180°C oven for 20 minutes.

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