Swordfish and Fig Brochette
[ Other fish ]
200 g Pesce Spada Affumicato, 2 ripe figs, extra-virgin olive oil, pepper.
Slice the figs into segments and arrange them on a plate, alternating the segments with diced smoked swordfish. Dress with a splash of extra-virgin olive oil and a tiny pinch of pepper.
Recommended wine: Rosato di Aquileia
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