Rolls of swordfish
- Level: Easy
- Preparation time: 20 minutes
- Cooking: 10 minutes
Ingredients 4 servings
500 gr swordfish
25 gr raisins
25 gr shelled pine nuts
2 boned anchovies
50 gr bread crumbs
25 g grated Parmesan cheese
1 bunch of parsley
1 clove of garlic
1 white onion
Bay leaves at taste
Freshly ground salt and pepper
Extra virgin olive oil
Preparation
Cut the swordfish into small slices regular removing the skin from the edges and flat them with a tenderizer until they are at a thickness of about half a centimetres (save about 150 grams for stuffing).
For the filling: in a pan, sauté the chopped swordfish with olive oil, garlic and parsley, also finely chopped. Separately, melt the boned and clean anchovies in a little amount of oil combining these with the fried mixture with the remaining ingredients (raisins, pine nuts, bread crumbs and Parmesan cheese), mix well together, adding salt and pepper and remove from heat.
Sprinkle one side of the slices of swordfish with the prepared mixture and roll them.
Thread rolls on a skewer alternated with bay leaves and cloves of raw onion; then oil, bread and broil them.
Suggestions
Serve the rolls always piping hot; they are excellent in combination with the Sicilian Syrah.