Sword at rose with farro polenta
Instructions
Cut the flesh into small cubes of swordfish steak; Cook in a pan with oil, keeping the pink flesh inside.
Cook the spelt flour with a little boiling water as per 1a polenta.
Drizzle with oil and salt.
Scald the Belgian Endive cut into slices in a pan with a little oil.
Serve as desired.
Ingredients and dosing for 4 persons
- 200 g of swordfish steak
- 100 g of spelt flour
- 1 head of witlof (endive)
- Olive oil
- Salt