Recipe
Black noodles with broccoli and smoked swordfish
A combination of flavours and textures with a surprising result… as tasty as it is balanced.
Method
- Gently fry sliced garlic, freshly grated tomato and pieces of squid in its own ink in extra virgin olive oil.
- Cook the black noodles al dente and blanch the broccoli for just a few seconds.
- Toss everything together and finish with slices of e-smok smoked swordfish: no point risking the dish with a lower-quality product.
The e-smok tip
Take the product out of the fridge a few minutes before using it: at room temperature cured fish releases its full aroma and its texture becomes more melting. And don't overcook it: add it at the end, off the heat, so it stays juicy.
