MINI SWORDFISH BURGER
Ingredients to choose
for 4 serves
  • FRESH SWORDFISH FLESH
    200 g
  • READY ESCAROLE ANCIENT RECIPE
    150 g
  • DRIED LONG TOMATOES
    50 g
  • ALMOND SAUCE
    2 spoons
  • SMALL HAMBURGER ROLLS
    4
  • LEMON
    1
  • SALT AND PEPPER
    to taste
How to prepare it
PREPARATION TIME: 30 MINUTES
1. Chop the swordfish flesh with a knife and mix with a pinch of salt, pepper and plenty of grated lemon zest.
2. Form 4 flat burgers with the mixture and roast in a hot frying pan with a drizzle of oil for 2 minutes per side.
3. Cut the rolls in half and spread the almond sauce on both sides.
4. Fill with the well-drained escarole, the burger and the dried tomatoes.
5. Close the roll, pressing lightly.
Related products
Ready escarole
This product consists of tender leaves of Indivia cultivated in Italy, which are thoroughly washed and dressed with oil and seasoned with salt, chili pepper and garlic. The leaves are crunchy slightly bitter and ready to use. They blend very well with a variety of meats and can be used in soups and as a topping on focaccias, pizzas and in sandwiches.

Ancient receipt
Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 010535 TIN 4/4 750 g 6
Dried tomatoes
Exquisite tasty dried tomatoes seasoned with spices and aromatic herbs and preserved in sunflower seed oil, that conjures up the flavours of the Mediterranean area. Ideal in hors d'oeuvres and side dishes or as fillings for sandwiches and focaccias.

Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 001519 Glass jar 1700 ml 1500 ml 6
(+) 001523 Bag 1700 ml 6
(+) 001522 Tin 3/1 2400 g 6
(+) 001520 Glass jar 3100 ml 2900 g 4
(+) 001521 TIN 4/4 800 g 6
ALMOND SAUCE
A simple and flavoursome sauce, perfect to appreciate the pure and full flavour of almonds. Versatile, it can be enjoyed with any type of meat, fish and pasta.

Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 012601 GLASS JAR ML 500 500 g 6
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