Cooking instruction
Ingredients for 4 people: 200 g swordfish filets in thin slices 200 g di salmon filets in thin slices 1/2 glas extra virgin olive oil 1 garlic glove Tartuflanghe White Truffle salt Pepper 1 teaspoon brandy Preparazione: Place the fish filets on a serving dish and than in the fridge.Prepare the dressing mixing in the food processor the extra virgin olive oil with 1/2 garlic glove, brandy and pepper. A few minutes before serving the carpaccio, drizzle the dressing over the dish and a pintch of white truffle salt.
