Swordfish Rolls
Involtini di Pescespada
Swordfish rolls stuffed with soft bread crumb, capers, raisins and pine nuts, baked in the oven with bay leaf and lemon.
Swordfish rolls are a baked dish with a tasty and well-defined character, suitable for lunch or dinner where the fish is enhanced by a fragrant filling. soft bread crumb browned offers a dry and fragrant base, while capers, pecorino, raisins and pine nuts create a balance between saltiness, sweetness, and toasted notes. Parsley and garlic complement the filling without weighing it down. Baking in the oven maintains the shape of the rolls and concentrates the aromas of thebay leafThe final addition of lemon juice adds freshness and balances the fatty component of the oil and fish. This recipe is considered a traditional Sicilian dish.
Instructions
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7 steps · natural Italian voice
Brown the soft bread crumb
Pour a little extra virgin olive oil into a skillet and brown it lightly soft bread crumb Fresh bread. Stir often and stop cooking when it's lightly golden and dry, without letting it brown: it should maintain a crumbly texture and a delicate aroma.
Prepare the filling
Take off the soft bread crumb from the heat and transfer it to a bowl. Add the minced garlic, the pecorino grated, pine nuts, theraisins previously soaked in a little hot water, the chopped capers and the finely chopped parsley. Season with salt to taste and pepper, then mix until you get a mixture homogeneous and well distributed.
Stuff the swordfish
Arrange the thin swordfish slices on a plate and lightly salt them. Place a small amount of filling in the center of each slice, leaving the edges free to make it easier to seal. Spread the filling evenly: it should adhere to the slice without forming a thick layer.
Roll up the rolls
Roll up each swordfish slice, starting from the side closest to the filling, forming a compact roll. Seal each roll with a toothpick, making sure the filling stays inside and the seam doesn't open during cooking.
Prepare the baking pan
Grease the bottom of a baking pan with a little extra virgin olive oil and arrange the rolls neatly. Alternate them with the bay leaves, then drizzle the surface with more oil. The oil should coat the rolls without submerging them, thus promoting even cooking.
Bake in the oven
15 minBake at 180°C (356°F) for about 15 minutes. Check the cooking time toward the end: the swordfish should be firm and cooked through, while the filling should appear dry and slightly golden. Avoid overcooking the fish to avoid overdrying it.
Complete with lemon
Near the end of cooking, add a little lemon juice to the rolls. Distribute it evenly and let them finish cooking for the remaining time, until the citrus aroma blends with that of thebay leaf and the filling.
Chef's Tips
The editors recommend not overdoing the filling: a thin layer allows the rolls to roll up without opening and maintains a balanced ratio of swordfish to filling.
Ingredients
- Ingredients for 4 people
- 12 thin slices of swordfish
- (5.29 oz) 150 g of soft bread crumb (no crust) fresh bread 1 handful of desalted capers 1 handful of raisins
- 1 handful of pine nuts
- 1 clove of garlic chopped
- plenty of finely chopped parsley (2 tbsp) 2 tablespoons Of pecorino grated
- 6 bay leaves
- extra virgin olive oil
- salt and pepper
Can't find it in the US?
- salt-packed capersItalian delis or online
Capers in brine, rinsed
- pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.
â ïž Automatic ingredient-based detection. Always check product labels.
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