Lasagne in green with vegan pesto and zucchini
second courses from Italy
translated by Italian with
A second plate of simple fish realization, perfect to serve to dinner guests or in case of dinner for two eheheh a recipe easy and sure result, perfect when accompanied with fresh uninsalatina.
Beat the swordfish scallops gently trying not to break them.
In a mortar, prepare a base of chopped rosemary, garlic, parsley, almonds and pine nuts.
Add the chopped also breadcrumbs, a pinch of salt and bread crumbs softened with a little water.
Spread the mixture over the slices of swordfish.
Roll each slice of fish and close it with a toothpick.
Heat a grill and, when hot sara, cook the rolls for about 10 minutes, turning occasionally.
Serve rolls warm, drizzled with a little olive oil and lemon juice, and accompanied by a nice salad.