- a jar of black truffle carpaccio
- 16 thinly sliced smoked swordfish
- 8 slices of pineapple
- some tender green salad
- extra virgine olive oil
- freshly sqeezed lemone juice
Place the slices of pineapple in 4 disches and cover
them with swordfish . dress with oil and lemon juice and add some tender
green salad and black truffle carpaccio.
them with swordfish . dress with oil and lemon juice and add some tender
green salad and black truffle carpaccio.