A CLASSICALLY SARDINIAN DISH
THAT’S LIGHT AND READY IN NO TIME AT ALL
Contents for up to 6: 100g swordfish carpaccio, 250ml Sardinian Extra Virgin Olive Oil and your recipe card.
You’ll need: A bag of rocket and an orange or lemon.
Tip:Sprinkle on the rocket leaves just before serving to keep them fresh and crisp.
Time: 5 minutes.
Wine: We recommend Mandrarossa Costadune' Zibibbo Secco.