For this week’s dining newsletter, Hailey Eber talked to Il Buco’s chef Ignacio Mattos about his annual pig roast, coming up this Monday. Stop by between 1pm and 6pm to see the great beastie being roasted and to taste it. The pig party moves inside at 6pm. Or, try Mattos’ crudo recipe. It’s actually very simple, and although it calls for special olive oils and chile powders, you can use what you have—it’ll still taste great.
Crudo di Pescespada con Arancia
(Raw swordfish with orange, olives, celery and agrumato)
Yield: 4 appetizer servings
1/2 pound swordfish
2 peeled oranges
espelette chile powder, or any mild chile powder
1 celery heart, diced (just the small steams with yellow leaves)
3 ounces arbequina olives, or any small brown Mediterranean olive
juice and zest of 2 lemons
arugula, for garnishing
bergamot agrumato olive oil, or any extra virgin olive oil
Slice the swordfish very thinly, into about 1/8-inch slices. Set aside. Thinly slice the oranges. Arrange the swordfish and the oranges on a plate, and sprinkle the chile powder and salt over them. Scatter the celery, olives, lemon juice and zest, and arugula over the plate. Finish with a drizzle of olive oil and serve.