Involtini di Pesce Spada

Name: Involtini di Pesce Spada (Stuffed Swordfish Rolls)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 tbsp fresh breadcrumbs; 8 slices of swordfish, 1 cm (½ inch) thick, more or less the same shape; 3 tbsp coarsely chopped flat-leaf parsley; pinch of fresh or dried oregano; pinch of fresh or dried oregano; 8 black olives, stoned and finely chopped; Salt and pepper; Salt and pepper; 600 g (1 lb 5 oz) tomato pulp; 4 tbsp olive oil

Stuffed Swordfish Rolls

Preparation info

Serves
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This recipe is typical of Sicily, where swordfish is regarded as a speciality. Almost every family has its own filling but the result is always extremely tasty.

Ingredients

8 slices of swordfish, 1 cm (½ inch) thick, more or less the same shape

Europe
Italy
Fish course
Pescatarian
Mediterranean
Sicily

Method

Put the slices of swordfish on top of each other and cut off the pieces sticking out to obtain equal-shaped slices. Finely chop the trimmings.

Make the filling by mixing the breadcrumbs with the olives, oregano, parsley, swordfish trimmings and some salt and pepper. Place the mixture in the centre of each swordfish slice, roll up and secure with a toothpick. Heat the olive oil in a pan,