E io mi incanto. Da piccola succedeva davanti alle vetrine dei negozi di giocattoli, da grande in libreria sfogliando i libri di cucina. Stanno diventando una vera fissazione, continuo a comprarne (sono sicura che in voi troverò dei fidi sostenitori, non traditemi). L'ultimo purchase was the book Herbs & Spices (the author is not mentioned, it will mean something?). In any case ... to me it seemed just a nice book to leaf through a few seconds was enough and the vision of only 3 recipes "exciting" to convince me to buy. So here's to you this recipe is from my last purchase. The only criticism is that the fried rice noodles as the recipe suggests I did not like at all, too crunchy, it would be better to boil (you see a little bit). We then notice that there is some ingredient in a bit unusual but if I could find me in this land in the sea then you'll never find you also with a minimum wage effort.
Ingredients 800 grams of swordfish
2 tablespoons black pepper
50 grams of rice noodles
2 cm ginger
1 clove of garlic
5 tablespoons sesame oil
5 tablespoons olive oil
4 tablespoons soy sauce 2 sprigs of thyme
Prepare the sauce by mixing the ginger with the garlic , sesame oil, olive oil, soy sauce and thyme (no salt because the soy sauce is already salty snacks to her). Cut swordfish into cubes and cover with pepper. Cook the fish cubes in a pan on both sides for a few minutes. Lay them on top of rice noodles fried in plenty of olive oil (Noooooo, do not do it! I wrote it just because the recipe said so, I am there but cascading you boil!) And season with the sauce.
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