Difficulty
Medium level
Course
Appetizer
Recommended serving
2-3 Venus units per person
Ingredients
BluRhapsody® Venus
Swordfish
Eggs
Garlic
EVO oil
Salt and pepper
1.
Cut the swordfish into cubes and brown it in a pan with extra virgin olive oil and a clove of garlic. Break the eggs and put the yolks in a bowl, beating them lightly with a fork. Put the bowl with the yolks in a bain-marie until it reaches a temperature of 65 degrees, which you can check using a kitchen thermometer. In this way they will be pasteurized. Season with salt and pepper.
2.
Cook your pasta in boiling salted water for 12 minutes, drain by eliminating the cooking water from inside the shapes (place them upside down on a clean tea towel).
3.
Stuff Venus with egg cream and swordfish cubes.