Source: blog.giallozafferano.it

PRESENTATION

An appetizer or main course prepared with swordfish, mixed greens, extra virgin olive oil, and lemon, served with a sauce made from lemon, pistachios, parsley, garlic, and extra virgin olive oil.

INGREDIENTS:

For the swordfish carpaccio

• Swordfish, raw and thinly sliced for carpaccio
• Mixed greens
• Extra virgin olive oil
• Lemon

For the lemon and pistachio sauce

• Lemon (juice and zest)
• Unsalted pistachios
• Parsley
• Garlic (small amount, optional)
• Extra virgin olive oil

METOD

Arrange the carpaccio slices on a serving plate.

Season lightly with extra virgin olive oil and lemon juice.

Add a light grating of lemon zest.

Layer the slices, repeating the seasoning until all slices are used.

Cover with plastic wrap.

Refrigerate for 15–30 minutes.

To prepare the lemon sauce, wash the parsley and blend it with pistachios, lemon juice, and olive oil until a thick, pesto-like sauce forms.

Add one small garlic clove or half a clove, if desired.

Grate the lemon zest and incorporate it into the sauce.

Wash and dry the mixed greens and cut them into thin strips.

Roll each swordfish slice around a small tuft of greens.

Arrange the rolls on a serving plate.

Spoon the lemon and pistachio sauce over each roll to taste.

ALLERGENS:

Garlic: very rare cases of garlic reactivity reported

Mixed greens: cases of individual intolerance described

Lemon: lemon intolerance or possible cross-reactivity in individuals allergic to grass pollens

Extra virgin olive oil: allergy is uncommon; intolerance not described

Swordfish: fish is listed among allergens under EU Regulation 1169/2011

Pistachios: listed among allergens under EU Regulation 1169/2011

Parsley: possible cross-reactivity in individuals allergic to spices, mugwort, or Asteraceae family plants

NOTE

Prepare and handle under strict hygienic conditions, particularly due to the use of raw fish.

Nutritional and Functional Benefits:

Garlic: immunostimulatory properties; supports liver function and elimination of metabolic waste; hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive, and hypoglycemic effects that support cardiovascular health.

Mixed greens: source of carotenoids, chlorophyll, and vitamin E; protect the immune system from harmful fatty acids; rich in minerals, vitamins, and antioxidants that support cardiovascular health; suitable for individuals with kidney disease. Provide folic acid involved in serotonin production, supporting mood and counteracting depression.

Lemon: rich in antioxidant compounds including vitamin C, beta-carotene, cryptoxanthin, lutein, and zeaxanthin; supports liver cell regeneration, immune system function, and cardiovascular protection; suitable for individuals with kidney disease; contributes folic acid involved in serotonin synthesis, supporting mood.

Extra virgin olive oil: source of vitamin E, which protects the immune system from oxidative damage.

Swordfish: source of zinc and selenium, supporting immune function and cellular activity; rich in omega-3 fatty acids that inhibit platelet aggregation (a cardiovascular risk factor); supports liver function and provides omega-3 and omega-6 fatty acids with antidepressant effects, supporting nervous system efficiency and memory.

Pistachios: source of vitamin E, minerals, vitamins, and antioxidants that protect cardiovascular health; suitable for individuals with kidney disease; rich in magnesium and omega-3 fatty acids, important for mood regulation and cognitive function.

Parsley: rich in carotenoids, minerals, vitamins, and antioxidants; supports immune function, cardiovascular protection, and liver health; suitable for individuals with kidney disease.

SAFETY / INTENDED USE

Suitable for individuals with:

• Anorexia / unintended weight loss
• Xerostomia (dry mouth)
• Constipation

Not suitable in cases of:

• Oral mucositis (inflammation or lesions of the oral cavity)
• Dysphagia (chewing and swallowing difficulties)
• Diarrhea