second courses from Italy
translated by Italian with
These swordfish kebabs are perfect as a main dish, but also as an appetizer or finger food for an aperitif, perhaps accompanied by a sauce of fresh guacamole for example, and a goblet chilled Prosecco.
Cut into chunks swordfish, dry well with kitchen paper and formed the skewers, threading the cubes in the sticks.
Wash and cut the onion into rings. Coarsely chop the onions and capers, drained dallacqua.
Take a large skillet in which you will pour the oil, the onion, olives, capers, sage, thyme and red pepper cut in half.
Turn on the heat and cook the gravy over medium heat for a few minutes.
Once the oil is hot to make to brown on all sides skewers: This must be velocisima. Pour a little drop of wine, raise the heat and let it evaporate.
Season, always with flame, with the lemon juice and then turn off the heat.
Serve, adding fresh basil.