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SWORDFISH WITH HERBS, PAPRIKA AND MILD PROVOLONE VALPADANA PDO CREAM

Only a few elements appear in this recipe, but the promise of flavour blossoms under the gentle caress of delicate Provolone Valpadana PDO.

DURATION
40 MIN.
DIFFICULTY
MEDIUM
DOSES FOR:
4 PEOPLE
SEASONALITY
SUMMER

INGREDIENTS

Topping:

  • 4 slices of swordfish
  • 2 kg of herbs
  • m.1 clove of garlic
  • butter q.b.
  • extra virgin olive oil q.b.
  • salt to taste
  • pepper to taste
  • sweet paprika to taste

For the Provolone cream

  • 200 g mild Provolone Valpadana PDO
  • 100 g cream
  • 100 gr milk

PREPARATION

Take the swordfish steaks and cut them into 4 cm cubes, salt and pepper lightly and massage all sides with extra virgin olive oil.

Clean the herbs, boil them in lightly salted water and let them drain.

Melt a knob of butter in a frying pan and toss the herbs with a pinch of salt and a grinding of pepper. Cut the mild Provolone Valpadana PDO into cubes no larger than 1 cm, and place them in a bowl.
Heat the milk and cream in a small saucepan until it comes to the boil and pour a little at a time over the cubes of sweet Provolone Valpadana PDO, stirring continuously with a whisk to dissolve.
Heat a non-stick frying pan. When it is very hot, place the swordfish cubes on top.
Cook them 30 seconds on each side, just long enough for them to brown.
Plate them over the herbs and cream of Provolone Valpadana PDO and sprinkle with sweet paprika.

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