La Giostra is a restaurant in Florence that offers an elegant atmosphere and a menu of classic Italian dishes. The chef/owner, Dimitri d’Asburgo Lorena, is a Habsburg prince, and the kitchen and dining room are filled with other Habsburg royalty willing to attend to your every need. If you’ve never had the pleasure of dining like royalty, La Giostra is the perfect place. Their menu features fresh pasta, braised meats, and truffle-infused dishes that are sure to tantalize your taste buds. We were inspired by their cuisine and would like to share a recipe with you. Try making Swordfish Carpaccio at home with this easy recipe.
Swordfish Carpaccio Recipe
Of all the carpaccios on La Giostra’s menu, the swordfish is the most luxuriant. Our version is marinated in lemon and served atop peppery arugula.
Serves 6
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
1 lb. swordfish
3 cups freshly squeezed lemon juice
1/2 cup fresh thyme, chopped
3 cups olive oil
1 tablespoon red pepper flakes
kosher salt
Freshly ground black pepper
1 bunch of baby arugula, washed and dried
Procedure
To prepare the fish, use a sharp fillet knife and cut the swordfish into paper-thin slices. If you are uncomfortable with your knife skills, ask your fishmonger to prepare it. Place the slices into a deep baking dish and cover with lemon juice. Refrigerate for 30 minutes.
Remove from dish and pat dry. Mix olive oil, thyme, red pepper flakes, salt, and pepper in a large bowl. Place the fillets in the oil mixture and coat thoroughly.
Line the bottom of a large serving platter with the arugula and dress lightly with a squeeze of lemon, salt, and pepper. Remove the fillets from the oil mixture, allowing the excess oil to drain back into the bowl, and arrange on top of the arugula.
