Carpaccio di pesce spada in rosa

Nello scorso post vi parlavo di primavera, delle sensazioni che questa stagione ricca di vita mi trasmette e di voglie che mi fa scaturire in un baleno. Beh, la voglia di un viaggio on the road me la sono tolta, nel mentre.. 5 giorni meravigliosi per le strade della Provenza e della Camargue, tante tappe, tanti posti stupendi che ancora mi riempiono gli occhi, tanti colori e profumi, tanti passi fatti e tanti ancora da fare.

Dopo tutto ciò, lo ammetto, il ritorno alla realtà è stato particolarmente duro, e il desiderio di cucinare è andato a farsi un giretto pure lui. Ma avevo assolutamente voglia di qualcosa di fresco e profumato, che accompagnasse la stagione appena iniziata e desse possibilmente una spinta all’estate, che così arriverà in un battibaleno (facendoci poi immancabilmente provare nostalgia per l’autunno è l’inverno.. che volete farci, è una ruota che gira). Così, ecco l’idea di un carpaccio di pesce spada con condimento “in rosa“, un omaggio alla stupenda “La vie en rose” di Edith Piaf, una canzone che ha accompagnato (insieme a mille altre) questo mio viaggio. E, il risultato, una ricetta-non ricetta dai profumi freschi, intensi e agrumati.

Ma prima di lasciarvi alla ricetta (se si può chiamare così, data la sua banalità), voglio farvi capire il tremendo effetto da ritorno post-vacanza attraverso un’immagine, un insieme di foto che racchiudono alcune delle suggestioni di quei giorni fantastici in terra francese.

Ditemi voi come non provare nostalgia… e dire che sono già pronta a ripartire, la prossima settimana, destinazione Bruxelles (quindi se avete consigli/suggerimenti/idee, non siate timidi, che le mie orecchie sono sempre bene aperte). Non c’è niente da fare, il mio gene vagabondo inizia a farsi vivo ogni giorno di più.


Ingredienti (per 3 persone)

* 300 g di carpaccio di pesce spada (fresco o affumicato)

* sale q.b (per me rosa dell’Himalaya, per rimanere in tema rosato)

* succo di pompelmo rosa

* olio extra-vergine d’oliva q.b

* pepe rosa q.b


Sistemate in un piatto da portata le fettine di carpaccio di pesce spada, condite con sale (rosa dell’Himalaya o normalissimo sale), succo di pompelmo rosa (dovrebbe bastare il succo di mezzo pompelmo), olio extra-vergine e pepe rosa (in parte macinato, in parte intero). Lasciate riposare in frigorifero per almeno 20 minuti prima di servire, in modo che il pesce spada si insaporisca per bene.


79 pensieri su “Carpaccio di pesce spada in rosa

    1. La Provenza/Camargue era un viaggio programmato da un pochino e fortemente voluto, mentre Bruxelles mi è capitato fra capo e collo, ma ovviamente non me ne lamento 😉
      Vivrò i due viaggi in modo diverso, ma chissà che anche da quello venturo non salti fuori qualche avventura interessante.
      Grazie mille per il link, è utilissimo! 🙂



  1. Scusa, scusa, scusa…viaggetto!?!?! E con chiiii?? Basta, adesso ti mando la famosa e ritardataria email. Come stai cara? Che delizia quel carpaccio! E pure le foto francesi 🙂

    1. Eh gia, un bel viaggetto.. con chi?! Di sicuro non da sola 😉
      Io sto bene, ma adesso ti racconto un po’ meglio in privato…
      Mamma mia, sono qui che mi riguardo anche solo questo collage di foto e mi prende una nostalgia… (sospiro)
      Baci baci!!


  2. adoro il pesce e questa ricetta. 
    Tra l’altro fai delle foto bellissime..posso suggerirti un concorso? si chiamo “i tesori del gusto” di Santa Cristina, devi fotografare i ristoranti della lista e hai la possibilità di vincere una Canon..
    se ti interessa lo trovi sul sito di Santa Cristina.

    1. Grazie mille per il tuo commento e per i tuoi complimenti!
      Darò sicuramente un’occhiata al concorso!


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