- 12 Olive Sfilati
- 6 slices of tuna carpaccio
- 6 slices of swordfish carpaccio
- 3 oz (80 g) of ricotta or cottage cheese
- 2 tablespoons of extra virgin olive oil
- Lemon juice, salt and pepper
HOW TO PREPARE THEM
Chop the herbs and mix them with ricotta cheese, then season with lemon juice, a little olive oil, salt and pepper.
Spread the top of the Sfilati with the mixture and wrap them with the tuna and swordfish carpaccio.