ROASTED GARLIC AND HERB ASPARAGUS Asparagus is one of Cercatore’s go-to ingredients for spring. This dish not only showcases culinary finesse but also provides a delicious opportunity for creative expression in plating and presentation.
Serves 4
1 bunch asparagus, trimmed 2 tbsp. olive oil 4 cloves garlic, minced 1 tbsp. chopped fresh thyme Salt and pepper, to taste
Preheat oven to 425 degrees. Place asparagus on a baking sheet. In a small bowl, mix olive oil, garlic, thyme, salt and pepper. Drizzle garlic and herb mixture over asparagus, tossing to coat evenly. Roast asparagus in the preheated oven for 10 to 12 minutes or until tender and slightly crispy. Garnish with roasted garlic, if desired.
GRILLED SWORDFISH WITH LEMON CAPER SAUCE
This was a favorite dish of Cercatore’s grandfather. The combination of succulent swordfish and the zesty notes of the lemon caper sauce beautifully encapsulates the warmth of tradition and Cercatore’s family connections.
Serves 2
Preheat a grill or grill pan over medium-high heat. Brush swordfish with olive oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes per side or until cooked through and grill marks appear. In a small bowl, mix capers, lemon juice, parsley and olive oil to make the sauce. Season with salt and pepper. Serve grilled swordfish on individual plates with a drizzle of lemon caper sauce.
2 swordfish steaks (6 to 8 oz. each) 2 tbsp. olive oil Salt and pepper, to taste Lemon caper sauce 2 tbsp. capers, drained and rinsed 2 tbsp. fresh lemon juice 2 tbsp. chopped fresh parsley 2 tbsp. olive oil Salt and pepper, to taste
Powered by FlippingBook