CREMA DI PESCE SPADA.
The Campisi fishery has been active for five generations, catching, processing and carefully seasoning seafood to achieve refined condiments such as this swordfish cream. Prepared with special care, exclusively by hand, this traditional recipe is as one-of-a-kind and complex as Sicily's history. Spread on bread, serve with pasta or take it to the next level by adding to it to vegetable dishes such fried eggplant.
Swordfish, sunflower oil, dried cherry tomatoes, capers, onion, parsley, chilli, sea salt
After opening, keep refrigerated for about 4 days. Keep far from light and heat. Visit our recipe blog and follow us on social media to get the week's latest recipes using Italy's unique ingredients.
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