This dish is a specialty of Messina, but you can find it in Palermo and Catania as well. Some versions add provolone cheese to the filling, but I just don’t like it that way. Others add raisins to the filling, and, while I can understand it, I don’t want to do that either. I prefer to cut a pocket in the side of thick pieces of fish fillet and stuff it with filling. Some recipes have you roll pounded strips of fish around the filling, but this seems like extra work to me. Now, if you are really looking for extra work that will result in something wonderful, clean some medium-sized squid, chop the tentacles and add them to the filling, then stuff the squid too and serve them with a smaller piece of fish. With or without squid, sauce this dish with a light tomato sauce and serve it with roasted potatoes and sautéed broccoli with olives and garlic.