Spicy swordfish wraps Parma Dop Levoni raw ham and sage

  • Preparation:
  • Difficulty: Media

  • 160 g of very fresh swordfish
  • 4 slices of Parma raw ham Dop Levoni
  • fresh sage
  • dried hot chili pepper Diamante
  • extra virgin olive oil
  • salt

First of all, clean the swordfish, eliminate the skin and the fishbones, then dry and cut the flesh into 8 small dices.
Dress them with a pinch of salt and dry chili pepper according to your personal taste.
Wrap a half slice of ham around each piece of swordfish, lay a sage leaf over it and close the wrap with a tooth stick.
Arrange the wraps over an oven tray covered with baking paper and lightly greased with some oil, then bake at 200° for about 15 minutes, until the ham becomes crisp.
Serve the wraps warm and just baked.

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